Vietnamese Noodle Salad with Tangy Dressing
Vietnamese Noodle Salad with Tangy Dressing is a vibrant, refreshing dish that combines the delightful flavors of vermicelli rice noodles, crisp vegetables, and fragrant herbs, all drizzled with a zesty dressing. Perfect for warm days or as a light meal, this salad can be enjoyed on its own or as a side dish. It’s not only quick to prepare but also customizable, making it an ideal choice for busy weeknights or meal prep. Each bite offers a burst of flavor and nutrition, ensuring your dining experience is both satisfying and wholesome.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately 4
- Category: Main
- Method: No Cooking
- Cuisine: Vietnamese
Ingredients
Scale
- 7 oz thin vermicelli rice noodles
- 3 cups julienned cucumbers
- 3 cups julienned carrots
- 2 ⅓ cups fresh herbs (basil, cilantro, mint, scallions)
- ¼ cup soy sauce (as a vegan alternative)
- ¼ cup sugar
- ⅓ cup water
- 2 tablespoons lime juice
- 1 clove garlic, minced
- Optional: jalapenos, lime wedges, crushed peanuts
Instructions
- Soak the vermicelli noodles in boiling water for about 3 minutes until soft. Drain in a colander.
- In a bowl, whisk together soy sauce, sugar, water, lime juice, garlic, and optional Thai chili pepper to make the dressing.
- In a large bowl, combine the drained noodles with cucumbers, carrots, fresh herbs, and jalapenos if desired.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill for later enjoyment.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 275
- Sugar: 10g
- Sodium: 550mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg