Vietnamese Rice Noodle Salad
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.
Servings: 4 servings
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
- 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.
- Add all of the dressing ingredients to a small bowl and whisk to combine.
- Chop the vegetables and fresh herbs and add to a large bowl with the bean sprouts.
- 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: 1/4 of recipe | Calories: 289kcal | Carbohydrates: 64g | Protein: 5g | Fat: 0.5g | Fiber: 3g | Sugar: 6g