Vietnamese Rice Noodle Salad with Tangy Dressing
This cold Vietnamese noodle salad with fresh veggies and tangy lime dressing takes just 15 minutes to make.
About the Recipe
This easy rice noodle salad is packed with fresh vegetables and complemented by a zesty dressing.
The dressing is a flavourful blend of lime juice, coconut aminos, rice wine vinegar and garlic that adds bold flavor. The salad base is tender rice noodles with julienned carrots and cucumber, bean sprouts and lots of fresh herbs.
The recipe is easy to prepare in about 15 minutes and perfect for a light, fresh salad that works well with any protein.
Top with your choice of protein or try something like this Tofu Katsu, Crispy Baked Tofu, Garlic Herb Marinated Tempeh.
I think the tofu from this Vermicelli Bowls, Healthy Vegan Tofu Poke Bowl or Vegan Tofu Banh Mi would work well, or serve on the side of the banh mi. It would also pair nicely with spring rolls or summer rolls for a Vietnamese-inspired feast.
Ingredients Notes
- Rice Noodles: You can use flat rice stick noodles or substitute vermicelli noodles.
- Rice Vinegar: You can use seasoned or unseasoned rice vinegar.
- Coconut Aminos: Soy sauce or gluten-free tamari may be substituted.
- Coconut Sugar: Light or dark brown sugar may be substituted.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Variations & Additions
- Add tofu, tempeh or edamame for protein.
- For additional vegetables, try 1 thinly slice red bell pepper, 1 thinly sliced jalapeno pepper or some thinly sliced red cabbage.
- You can add fresh Thai basil for additional herbs.
- You can use the peanut sauce from this Peanut Tofu Bowl and omit the lime dressing for a variation on this recipe.
Step-by-Step Instructions
Step 1: Prepare the rice noodles by soaking in hot water in a large pot or bowl for 15 minutes or until softened.
Once fully softened in the soaking water, drain and rinse well under cold water. Be careful not to overcook them or they’ll be mushy.
Step 2: Add all of the dressing ingredients to a small bowl and whisk to combine.
Step 3: Chop all of the fresh ingredients and add to a large bowl.
Step 4: Add the noodles and dressing and toss to combine. Let the salad marinate for 10-15 minutes then enjoy.
Recipe FAQs
This recipe is for rice noodles but you could substitute vermicelli noodles, soba noodles or udon noodles.
Yes. You can make this in advance and store in an airtight container and store in the fridge for 1-3 days depending how fresh your bean sprouts are. Considering leaving the bean sprouts out until serving if you’re making this in advance.
Expert Tips
- For optimal rice noodle texture, I think soaking works best. Boiling them runs the risk of overcooking, resulting in a mushy consistency. You can use a large pot of water bowl. It may take a minute or two for the noodles to soften enough for full submersion. Test after 5 minutes, but be prepared to wait up to 15 minutes for the perfect texture. This method ensures they’re just right without becoming mushy.
- Be sure to rinse the noodles until cold water until they’re cooled.
- An inexpensive julienned peeler is an easy way to prepare the carrot and cucumber. If you don’t have one, you can do grated carrots and thinly slice the cucumber by hand or just dice it.
More Noodle Recipes
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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Vietnamese Rice Noodle Salad
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: 4
- Category: Salad
- Cuisine: Vietnamese
- Diet: Vegan
Description
A Vietnamese cold noodle salad with tender rice noodles, crunchy veggies, fresh herbs and a tangy lime dressing for a light dish packed with fresh flavors.
Ingredients
For the Salad
- 250 g dry rice noodles
- 1 cup carrots, julienned
- 1 1/2 cups cucumber, julienned
- 1 heaping cup fresh bean sprouts
- 1/4 cup lightly packed cilantro leaves, roughly chopped
- 1/4 cup lightly packed mint leaves, roughly chopped
- 1/4 cup green onions, sliced on a bias
For the Dressing
- 1/4 cup fresh lime juice
- 1/4 cup coconut amino acids
- 2 tbsp rice wine vinegar
- 1 tbsp coconut sugar
- 1 tsp crushed red chilli flakes
- 1 tsp minced garlic
Instructions
- Prepare the Rice Noodles: Place the noodles in a large bowl and cover with very hot water. It make take a few minutes before you can submerge them all. Soak for 10-15 minutes until softened. Avoid overcooking the noodles or they’ll be mushy. Drain and rinse well under cool water to stop the cooking process. Set aside to further drain while you prepare the rest of the recipe.
- Make the Dressing: Add all of the dressing ingredients to a small bowl and whisk to combine.
- Prepare Fresh Ingredients: Chop the vegetables and fresh herbs and add to a large bowl with the bean sprouts.
- Mix Salad: Add the noodles and dressing to the fresh ingredients and toss to combine. Let sit for 10-15 minutes to marinate. Divide between serving bowls and serve with more fresh herbs, lime wedges or any other toppings you enjoy.
Notes
You can make this in advance and store in an airtight container and store in the fridge for 1-3 days depending how fresh your bean sprouts are. Considering leaving the bean sprouts out until serving if you’re making this in advance.
A julienne peeler works best for creating thin strips of carrot and cucumber. If you don’t have one, you can use a grater to prepare shredded carrot and thinly slice the cucumber by hand.
Nutrition
- Serving Size: 1
- Calories: 289
- Sugar: 6 g
- Fat: 0.5 g
- Carbohydrates: 64 g
- Fiber: 3 g
- Protein: 5 g
Wow, this was so fresh and delicious! I’ve never made anything like this and was pleasantly surprised by how easy and flavorful it was. We added prawns and it was great for dinner!