Vietnamese Noodle Salad with Tangy Dressing
Enjoy a refreshing Vietnamese Noodle Salad with Tangy Dressing made from fresh veggies and herbs. Perfect for any meal—try it now!
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves about 4 people 1x
- Category: Main
- Method: Mixing
- Cuisine: Vietnamese
Ingredients
Scale
- 7 oz thin vermicelli rice noodles (dried)
- 3 cups cucumber (julienned)
- 3 cups carrots (julienned)
- 2 ⅓ cups fresh herbs (basil, cilantro, mint)
- ¼ cup soy sauce (for vegan option)
- ¼ cup sugar
- ⅓ cup water
- 2 tablespoons lime juice (freshly squeezed)
- 2 teaspoons rice apple vinegar
- 1 clove garlic (minced)
Instructions
- Soak the vermicelli noodles in boiling water for about 3 minutes until soft. Drain and set aside.
- In a mixing bowl, combine soy sauce, sugar, water, lime juice, rice apple vinegar, and minced garlic. Stir well.
- In a large bowl, mix the rehydrated noodles with julienned cucumbers, carrots, fresh herbs, and optional jalapenos.
- Pour the dressing over the salad and toss gently.
- Serve immediately or chill before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 6g
- Sodium: 360mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: <0.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg