Description
A refreshing Vietnamese Noodle Salad featuring tender rice noodles tossed with crisp vegetables, fresh herbs, and a tangy, flavorful dressing made with fish sauce, lime juice, and sesame oil. This light and vibrant salad is perfect for a healthy summer meal or a quick lunch, served cold or at room temperature with a satisfying crunch from roasted peanuts.
Ingredients
Scale
Salad
- 8 ounces rice noodles, cooked and rinsed under cold water
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup shredded red cabbage
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, chopped
- 1/4 cup green onions, thinly sliced
- 1 small red chili, thinly sliced (optional)
Dressing
- 3 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
Instructions
- Prepare the Dressing: In a small bowl, whisk together fish sauce, lime juice, rice vinegar, soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil until the sugar dissolves completely. Adjust the balance of flavors by adding more lime juice for tartness or sugar for sweetness if desired.
- Combine Salad Ingredients: In a large mixing bowl, add the cooked and cooled rice noodles along with shredded carrots, sliced cucumber, shredded red cabbage, chopped mint, chopped cilantro, thinly sliced green onions, and the red chili if using. Toss the ingredients gently to mix evenly.
- Toss with Dressing: Pour the prepared dressing over the noodle and vegetable mixture. Toss well to ensure every ingredient is coated with the tangy dressing.
- Let Flavors Meld: Allow the salad to sit for 5 to 10 minutes at room temperature so that the noodles and vegetables absorb the dressing flavors, enhancing the overall taste.
- Serve and Garnish: Before serving, sprinkle the chopped roasted peanuts on top for a satisfying crunch. Serve the salad cold or at room temperature as a light, refreshing dish.
Notes
- For added protein, incorporate grilled shrimp, tofu, or chicken to the salad.
- To make a vegetarian version, replace fish sauce with soy sauce or a vegetarian fish sauce alternative.
- Adjust the level of chili according to your spice preference or omit it altogether for a milder salad.
- Serve immediately after tossing for maximum freshness or refrigerate for up to an hour before serving.
