Vibrant Vietnamese Noodle Salad with Tangy Dressing Delight

This Vietnamese Noodle Salad with Tangy Dressing is a refreshing mix of flavors, perfect for warm days and vegetarian-friendly gatherings.

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Prep Time 15

Cook Time 10

Cooling Time 5

Total Time 30

Servings: 4 servings

Course: Salads

Cuisine: Vietnamese

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Noodle Base

8 oz Rice Noodles Cooked according to package instructions.
1 medium Cucumber Seedless, diced.
2 medium Carrots Julienned.

For the Garnish

1/4 cup Mint Coarsely chopped.
1/4 cup Cilantro Coarsely chopped.
1/4 cup Crushed Peanuts Or substitute with sesame seeds.

For the Tangy Dressing

2 tbsp Lime Juice Freshly squeezed.
1 tbsp Fish Sauce Or use soy sauce for vegetarian.
2 cloves Garlic Minced.
1/2 tbsp Chili Adjust to taste.

Equipment

Mixing bowl
Colander
Whisk

Method

Step-by-Step Instructions

Prepare the rice noodles. Cook according to package instructions, usually boiling for about 5–7 minutes until al dente. Drain and rinse under cold water.
While noodles cool, prepare vegetables by julienning the carrots and cucumbers, and coarsely chopping the mint and cilantro.
Make the dressing by whisking together lime juice, fish sauce, minced garlic, and chili in a small bowl until smooth.
In a large bowl, combine cooled noodles with prepared vegetables, mint, and cilantro. Pour dressing over and toss gently.
Serve on a platter or in individual bowls, garnished with crushed peanuts. Enjoy cold or chill for 30 minutes to enhance flavors.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 32gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gSodium: 600mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 180IUVitamin C: 50mgCalcium: 4mgIron: 6mg

Notes

For best flavor, enjoy the salad cold after mixing with the dressing just before serving.

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