Description
A vibrant bowl of Vietnamese noodle salad featuring fresh vegetables, vermicelli noodles, and a bright dressing.
Ingredients
Scale
- 8 oz vermicelli noodles
- 1 cup fresh slivered vegetables (carrots, cucumber, bell peppers)
- 1/4 cup Vietnamese rice vinegar
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup fresh herbs (cilantro and mint)
- Optional protein (grilled chicken or tofu)
Instructions
- Cook the vermicelli noodles according to the package instructions and drain them.
- In a bowl, combine the rice vinegar, olive oil, sugar, salt, and pepper to make the dressing. Whisk until well blended—it should taste bright and fresh!
- In a large mixing bowl, toss the cooked noodles with the fresh slivered vegetables. Watch those colors come alive!
- Pour the dressing over the noodle and vegetable mixture, and toss gently to combine everything beautifully.
- Serve chilled or at room temperature, topped with fresh herbs and your choice of optional protein for a meal that satisfies.
Notes
Make this salad in advance and store it in the fridge for up to 3 days. Keep the dressing separate until serving for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg