Vietnamese Noodle Salad with Tangy Dressing for Fresh Flavor

This Vietnamese Noodle Salad with Tangy Dressing is a vibrant, customizable dish combining rice noodles, fresh veggies, and aromatic herbs, perfect for a healthy meal.

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Prep Time 15

Cook Time 8

Chill Time 30

Total Time 53

Servings: 4 servings

Course: Salads

Cuisine: Vietnamese

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 package Rice Noodles or zucchini noodles for low-carb
2 medium Carrots julienned
1 large Cucumber sliced
1 bunch Fresh Mint chopped
1 bunch Fresh Cilantro chopped
1/2 cup Crushed Peanuts or toasted sesame seeds

For the Dressing

3 tablespoons Lime Juice or lemon juice
2 tablespoons Fish Sauce or soy sauce for vegan
2 cloves Garlic minced
1 teaspoon Chili Flakes or fresh chili

Equipment

Mixing Bowl
colander
medium bowl

Method

Preparation Steps

Step 1: Prepare Rice Noodles. Cook rice noodles according to package instructions for 6–8 minutes until tender. Drain and rinse under cold water.
Step 2: Chop Vegetables. Julienne carrots and slice cucumbers into thin rounds. Chop fresh mint and cilantro.
Step 3: Make Dressing. Whisk together lime juice, fish sauce, minced garlic, and chili flakes in a medium bowl.
Step 4: Combine Ingredients. In a large bowl, mix cooked noodles with chopped vegetables, herbs, and crushed peanuts.
Step 5: Toss with Dressing. Pour the dressing over the salad and gently toss to coat all ingredients.
Step 6: Serve. Enjoy immediately or chill in the refrigerator for 15-30 minutes before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 600mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 3000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Ensure noodles are properly drained to prevent sogginess. Ingredients can be customized based on preferences.

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