Vegetarian Gluten Free Vietnamese Rice Noodle Salad
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Learn more āIngredients
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
- ā 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 3ā4 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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