Gluten Free Vietnamese Rice Noodle Salad
This vibrant noodle salad is everything you want on a warm day — cool, crunchy, herby, and packed with bold Southeast Asian flavor. Rice vermicelli noodles are naturally free of gluten, so there's no swapping or substituting required here; the dish is built from the ground up with ingredients that simply work. The dressing is a punchy balance of fresh lime juice, fish sauce, rice vinegar, and a touch of sambal oelek that soaks into the noodles beautifully while you prep the vegetables. Julienned carrots, shredded purple cabbage, cucumber, and radishes bring serious crunch and color, and a full cup each of fresh mint and cilantro make every bite taste bright and alive. Chopped roasted peanuts on top add a satisfying salty finish that ties the whole bowl together. It comes together in well under 30 minutes and serves four, making it an easy weeknight win or a crowd-pleasing lunch that doesn't feel like a compromise.
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz rice vermicelli noodles
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp fish sauce
- 1 tbsp rice vinegar
- 1 tbsp granulated sugar
- 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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