Description
A vibrant and refreshing Vietnamese noodle salad packed with fresh vegetables, herbs, and a zesty dressing.
Ingredients
Scale
- 8 oz vermicelli noodles
- 1 cup slivered carrots
- 1 cup cucumber, thinly sliced
- 1 cup bell peppers, thinly sliced (any color you prefer)
- 1 cup fresh herbs (such as mint and cilantro)
- 1/4 cup Vietnamese rice vinegar
- 3 tbsp soy sauce
- 2 tbsp sugar
- 2 tbsp lime juice
- 1/2 tsp salt
Instructions
- Begin by cooking the vermicelli noodles according to the package instructions; once cooked, drain them and set aside to cool.
- In a large bowl, toss together the slivered carrots, cucumber, bell peppers, and fresh herbs.
- In a separate bowl, whisk together the Vietnamese rice vinegar, soy sauce, sugar, lime juice, and salt.
- Toss the cooked noodles with the fresh vegetables and pour the dressing over the salad.
- Chill for a few minutes, or serve right away at room temperature.
Notes
This salad can be made a few hours ahead. Store in the refrigerator before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 500mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg