Vietnamese Noodle Salad
Vietnamese Noodle Salad
This Vietnamese noodle salad is light, fresh and made with carrots, cucumbers, and rice noodles. It is light and fresh and perfect for the hot weather. Pair it with some chicken or beef and eat it as a side.
Equipment
- Pot
- Colander
- Bowl
- Whisk
Ingredients
Noodle Salad
- 2 cucumbers julienned or grated
- 2 carrots julienned or shredded
- 12 ounces rice noodles
- ½ cup herbs parsley, basil, mint, or cilantro, fresh, chopped
- ¼ cup green onions sliced
- 1 jalapeno pepper thinly sliced
Dressing
- ¼ cup rice vinegar
- ¼ cup fish sauce
- 1 ½ tablespoons sugar
- 1 tablespoon lime juice
- 1 clove garlic minced
- 1 teaspoon chili sauce sambal oelek, gochujang, or sriracha
- ½ teaspoon red pepper flakes
Instructions
- Cook the rice noodles according to package instructions and drain using the colander. In a bowl combine the noodles, herbs, cucumbers, jalapenos, green onions, and carrots.
- In a bowl combine all of the dressing ingredients together and whisk until combined. Pour over the salad and toss until combined and mixed evenly.
- Squeeze additional lime juice and top with peanuts if desired.
Nutrition
Serving: 1gCalories: 375kcalCarbohydrates: 84gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 1344mgPotassium: 454mgFiber: 4gSugar: 9gVitamin A: 6021IUVitamin C: 24mgCalcium: 72mgIron: 2mg
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