Vietnamese Noodle Salad with Tangy Dressing
Dive into the vibrant flavors of this Vietnamese Noodle Salad with Tangy Dressing, a delightful dish that perfectly balances fresh vegetables and chewy vermicelli rice noodles. Ideal for warm weather or as a colorful side at gatherings, this salad embodies the essence of Vietnamese cuisine while being incredibly easy to prepare. The homemade tangy dressing elevates each bite, making it a refreshing choice for casual lunches or festive dinners. Customize it with your favorite proteins and veggies, and enjoy the burst of freshness in every serving!
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Vietnamese
Ingredients
Scale
- 7 oz thin vermicelli rice noodles
- 3 cups cucumbers (julienned)
- 3 cups carrots (julienned)
- 2 ⅓ cups fresh herbs (basil, cilantro, mint, scallions)
- ¼ cup soy sauce
- ¼ cup sugar
- ⅓ cup water
- 2 tablespoons lime juice
- 2 teaspoons rice apple vinegar
- Minced garlic
Instructions
- Soak vermicelli noodles in boiling water for about 3 minutes until soft, then drain.
- In a medium bowl, whisk together soy sauce, sugar, water, lime juice, rice apple vinegar, and minced garlic until combined.
- In a large bowl, mix the drained noodles with julienned cucumbers, carrots, fresh herbs, and any optional jalapenos.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for up to 30 minutes to enhance flavors.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 220
- Sugar: 8g
- Sodium: 600mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg