Vibrant Vietnamese Noodle Salad with Tangy Dressing Delight

A fresh Vietnamese Noodle Salad with Tangy Dressing that celebrates vibrant vegetables and bold flavors, perfect for light meals.

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Prep Time 15

Cook Time 6

Chilling Time 30

Total Time 51

Servings: 4 servings

Course: Salad

Cuisine: Vietnamese

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

8 oz Rice Noodles gluten-free if labeled
2 medium Carrots julienned
1 medium Cucumber julienned
1/4 cup Fresh Mint roughly chopped
1/4 cup Fresh Cilantro roughly chopped

For the Dressing

3 tbsp Lime Juice can substitute with lemon juice
2 tbsp Fish Sauce use soy sauce for vegetarian
2 cloves Garlic minced
1 each Chili optional for heat

For Toppings

1/4 cup Crushed Peanuts substitute with sesame seeds for nut-free

Equipment

Mixing Bowl
Pot for Boiling Noodles
Cutting Board
Knife

Method

Preparation

Prepare Rice Noodles: Cook rice noodles according to package instructions, usually boiling in salted water for 4-6 minutes until tender. Drain and rinse under cold water to cool.
Chop Vegetables: Julienne the carrots and cucumbers. Roughly chop mint and cilantro.
Make Dressing: Whisk lime juice, fish sauce, minced garlic, and optional chili in a bowl until well blended.
Combine Salad: In a large bowl, mix cooled noodles with vegetables and herbs. Pour dressing and toss well to coat.
Serve: Garnish with crushed peanuts. Serve immediately or chill for 30 minutes for enhanced flavors.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 34gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 600mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 12000IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Use fresh ingredients for the best flavor, and consider chilling the salad before serving to deepen the taste.

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