Vietnamese Noodle Salad with Tangy Dressing
This Vietnamese Noodle Salad with Tangy Dressing is a vibrant and refreshing dish that’s perfect for summer picnics or a light lunch. With delicate vermicelli noodles tossed in a medley of fresh herbs and crisp vegetables, this salad is bursting with flavor. The tangy dressing ties it all together, making it an ideal choice for both main courses and side dishes. Enjoy the delightful combination of textures and tastes that will impress your guests or family at any gathering.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves approximately 4
- Category: Salad
- Method: Mixing
- Cuisine: Vietnamese
Ingredients
Scale
- 7 oz thin vermicelli rice noodles
- 3 cups cucumber (julienned)
- 3 cups carrots (julienned)
- 2 â…“ cups fresh herbs (basil, cilantro, mint, scallions)
- ¼ cup soy sauce
- ¼ cup sugar
- â…“ cup water
- 2 tablespoons lime juice
- 2 teaspoons rice apple vinegar
- 1 clove garlic (minced)
Instructions
- Soak the vermicelli noodles in boiling water for about 3 minutes until soft. Drain in a colander to remove excess water.
- In a mixing bowl, whisk together the soy sauce, sugar, water, lime juice, rice apple vinegar, and minced garlic.
- In a large bowl, combine the rehydrated noodles with julienned cucumbers, carrots, and fresh herbs. Drizzle the dressing over the top and toss gently to combine.
- Serve immediately or let chill for about 30 minutes to enhance flavors.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 780mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg