Description
Experience the vibrant flavors of our Vietnamese Noodle Salad with Tangy Dressing, a refreshing dish that’s perfect for warm days or as a light meal. This salad features tender vermicelli rice noodles tossed with an array of fresh vegetables and aromatic herbs, all drizzled with a zesty dressing that balances sweet, salty, and tangy notes. Whether served on its own or paired with grilled chicken or tofu, this quick and nutritious recipe can be whipped up in just 15 minutes, making it ideal for busy weeknights or casual gatherings.
Ingredients
Scale
- 7 oz thin vermicelli rice noodles
- 3 cups julienned cucumber
- 3 cups julienned carrots
- 2 ⅓ cups fresh herbs (basil, cilantro, mint, scallions)
- ¼ cup soy sauce
- ¼ cup sugar
- ⅓ cup water
- 2 tablespoons lime juice
- Optional toppings: jalapenos, lime wedges, crushed peanuts
Instructions
- Soak the vermicelli noodles in boiling water for about 3 minutes until soft. Drain and set aside.
- In a bowl, whisk together soy sauce, sugar, water, lime juice, minced garlic, and optional chili pepper to create the dressing.
- In a large mixing bowl, layer the soaked noodles with julienned cucumbers, carrots, herbs, and jalapenos if desired.
- Pour the dressing over the salad and toss gently until well-coated.
- Serve immediately or chill for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Main
- Method: No cooking involved
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 310
- Sugar: 10g
- Sodium: 620mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg