Vietnamese Noodle Salad with Tangy Dressing
Experience the vibrant flavors of our Vietnamese Noodle Salad with Tangy Dressing—a refreshing dish that combines tender vermicelli rice noodles, crisp vegetables, and fragrant herbs. Perfect for warm days or as a colorful side at gatherings, this salad is easy to prepare and packed with freshness. The unique tangy dressing enhances every bite, making it a delightful addition to any meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves approximately four people 1x
- Category: Main
- Method: Mixing
- Cuisine: Vietnamese
Ingredients
Scale
- 7 oz thin vermicelli rice noodles
- 3 cups julienned cucumber
- 3 cups julienned carrots
- 2 ⅓ cups fresh herbs (basil, cilantro, mint, scallions)
- ¼ cup soy sauce
- ¼ cup sugar
- ⅓ cup water
- 2 tablespoons lime juice
- 2 teaspoons rice apple vinegar
- 1 clove garlic (minced)
Instructions
- Soak the vermicelli noodles in boiling water for about 3 minutes until soft. Drain and set aside.
- In a bowl, combine soy sauce, sugar, water, lime juice, rice apple vinegar, and minced garlic to make the dressing; mix well.
- In a large bowl, toss the drained noodles with the julienned cucumber, carrots, and fresh herbs.
- Pour the dressing over the noodle mixture and gently mix to combine.
- Serve immediately or refrigerate for 30 minutes for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 650mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg