Vietnamese Noodle Salad with Tangy Dressing
This Vietnamese Noodle Salad with Tangy Dressing is a refreshing and vibrant dish that celebrates the crunch of fresh vegetables and the fragrant aroma of herbs. Ideal for warm summer days, it offers a burst of flavor with a delightful tangy dressing. Perfect as a main meal or a side dish, this recipe is versatile enough to cater to any occasion, whether you’re hosting a picnic or enjoying a light weeknight dinner. The combination of textures and colors makes this salad not only appealing to the eye but also incredibly satisfying. Plus, it’s quick to prepare, allowing you to enjoy a healthy, delicious meal in no time!
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately four people 1x
- Category: Main Course
- Method: No cooking required
- Cuisine: Vietnamese
Ingredients
Scale
- 7 oz thin vermicelli rice noodles
- 3 cups cucumber (julienned)
- 3 cups carrots (julienned)
- 2 ⅓ cups fresh herbs (basil, cilantro, mint, scallions)
- ¼ cup soy sauce (for vegan option)
- ¼ cup sugar
- ⅓ cup water
- 2 tablespoons lime juice
- 2 teaspoons rice apple vinegar
- 1 clove garlic (minced)
Instructions
- Soak vermicelli noodles in boiling water for about 3 minutes until soft. Drain in a colander.
- In a bowl, mix soy sauce, sugar, water, lime juice, rice apple vinegar, minced garlic until combined.
- In a large bowl, combine rehydrated noodles with julienned cucumbers, carrots, and herbs. Pour dressing over the top and toss gently.
- Serve immediately or chill in the refrigerator before serving.
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg