Description
A vibrant and refreshing Vietnamese noodle salad featuring tender rice noodles, crisp vegetables, fresh herbs, and a tangy lime dressing. This easy-to-make salad is perfect for a light lunch or dinner and can be customized with protein options like grilled shrimp, tofu, or chicken. Gluten-free and vegetarian-friendly when using soy sauce.
Ingredients
Scale
For the Salad:
- 8 oz rice noodles (thin or medium)
- 1 cup shredded carrots
- 1 cup cucumber (julienned or thinly sliced)
- 1 red bell pepper (thinly sliced)
- ½ cup shredded red or green cabbage
- ¼ cup fresh cilantro (chopped)
- ¼ cup fresh mint leaves (chopped)
- ¼ cup roasted peanuts (chopped)
- 1 tablespoon sesame seeds (optional)
For the Tangy Dressing:
- ¼ cup fresh lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons fish sauce (or soy sauce for vegetarian)
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1 garlic clove (minced)
- 1 teaspoon grated fresh ginger
- ½–1 teaspoon crushed red pepper flakes (optional)
Instructions
- Cook Noodles: Cook the rice noodles according to the package instructions until tender. Drain the noodles and rinse them under cold water to stop the cooking process and prevent sticking. Set aside.
- Prepare Dressing: In a small bowl or jar, whisk together fresh lime juice, rice vinegar, fish sauce (or soy sauce), honey (or maple syrup), sesame oil, minced garlic, grated ginger, and crushed red pepper flakes if using. Taste and adjust to your preference by adding more honey for sweetness or lime juice for extra tanginess.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooked and cooled rice noodles with shredded carrots, cucumber, red bell pepper slices, shredded cabbage, chopped cilantro, and chopped mint leaves.
- Toss with Dressing: Pour the prepared tangy dressing over the salad mixture. Gently toss everything together to ensure even coating without breaking the noodles.
- Add Toppings: Just before serving, sprinkle the chopped roasted peanuts and sesame seeds over the top for added crunch and flavor.
Notes
- You can add grilled shrimp, tofu, or chicken for protein.
- This salad is best served fresh but can be stored in an airtight container in the fridge for up to 2 days.
- Keep the chopped peanuts separate until ready to serve to maintain their crunch.
- Use soy sauce instead of fish sauce to make this salad vegetarian-friendly.
