Low Sugar Gluten Free Vietnamese Rice Noodle Salad

Total time40 min

Prep time25 min

Cook time5 min

Low Sugar Gluten Free Vietnamese Rice Noodle Salad

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Ingredients

4 servings

For the noodles

8 oz rice vermicelli noodles
KA-ME Rice Sticks Vermicelli - 8 Oz A Taste of Thai Vermicelli Rice Noodles- 8.8 Oz Signature Select Rice Noodles Vermicelli Style - 8 OZ Mama Instant Rice Vermicelli Noodles Asian Best Rice Vermicelli Bánh Hỏi
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For the dressing

3 tbsp fresh lime juice (from about 2 limes)
2 tbsp fish sauce
1 tbsp rice vinegar
1 tbsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp sambal oelek or chili garlic sauce
1 clove garlic, finely minced

For the salad

2 medium carrots, peeled and julienned
1 english cucumber, halved lengthwise and thinly sliced
2 cups shredded purple cabbage
4 radishes, thinly sliced
1 cup fresh mint leaves
1 cup fresh cilantro leaves and tender stems
4 scallions (green tops only), thinly sliced
⅓ cup roasted salted peanuts, roughly chopped

For serving

1 tbsp toasted sesame seeds (optional)
lime wedges, for serving (optional)

Instructions

1
Bring a large pot of water to a boil. Add the rice vermicelli noodles and cook according to package directions until tender but not mushy, about 3–4 minutes. Drain in a colander, rinse under cold running water until completely cool, and shake off excess water. Transfer to a large mixing bowl.
2
In a small bowl, whisk together the lime juice, fish sauce, rice vinegar, sugar, sambal oelek, and minced garlic until the sugar is fully dissolved and the dressing is uniform.

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