Name: Vietnamese Noodle Salad with Tangy Dressing
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Vietnamese
Ingredients: 7 oz thin vermicelli rice noodles; 3 cups cucumber (julienned); 3 cups carrots (julienned); 2 ⅓ cups fresh herbs (basil, cilantro, mint); 2 jalapeno peppers (optional; cut into thin rounds); lime wedges (optional; for serving); crushed peanuts (optional; for garnish); ¼ cup soy sauce; ¼ cup sugar; ⅓ cup water; 2 Tablespoons lime juice (freshly squeezed; about half a lime); 2 teaspoons rice apple vinegar; 1 clove garlic (minced); 1 small Thai chili pepper (optional; finely diced)

Vietnamese Noodle Salad with Tangy Dressing

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Discover the vibrant flavors of this Vietnamese Noodle Salad with Tangy Dressing, a refreshing dish that is perfect for warm days or casual gatherings. This salad combines delicate vermicelli rice noodles with a medley of crisp vegetables and aromatic herbs, all tossed in a zesty dressing. Ready in just 15 minutes, it’s not only quick to prepare but also highly customizable—add your favorite protein or seasonal veggies to make it your own. Whether served as a light main course or a delightful side dish, this salad is sure to impress with its colorful presentation and bold flavors.

Author: Mia
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: Serves approximately 4 people 1x
Category: Main
Method: Cold preparation
Cuisine: Vietnamese

Ingredients

Scale

7 oz thin vermicelli rice noodles
3 cups cucumber (julienned)
3 cups carrots (julienned)
2 ⅓ cups fresh herbs (basil, cilantro, mint)
2 jalapeno peppers (optional; cut into thin rounds)
lime wedges (optional; for serving)
crushed peanuts (optional; for garnish)
¼ cup soy sauce
¼ cup sugar
⅓ cup water
2 Tablespoons lime juice (freshly squeezed; about half a lime)
2 teaspoons rice apple vinegar
1 clove garlic (minced)
1 small Thai chili pepper (optional; finely diced)

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Instructions

Rehydrate the vermicelli noodles by soaking them in boiling water for about 3 minutes or until soft. Drain using a colander.
In a mixing bowl, whisk together soy sauce, sugar, water, lime juice, rice apple vinegar, minced garlic, and diced Thai chili pepper (if using) to create the dressing.
In a large bowl, combine the drained noodles with julienned cucumbers, carrots, and fresh herbs. If desired, add jalapeños for spice.
Pour the dressing over the salad and toss gently to combine.

Nutrition

Serving Size: 1 cup (160g)
Calories: 210
Sugar: 9g
Sodium: 350mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 5g
Cholesterol: 0mg

Find it online: https://cookingwithmia.com/vietnamese-noodle-salad-with-tangy-dressing/