Description
A refreshing and vibrant Vietnamese Noodle Salad that’s quick and effortless, perfect for weeknight dinners.
Ingredients
Scale
- 8 oz vermicelli noodles
- 1 large carrot
- 1 medium cucumber
- 1 bell pepper (any color)
- 2 green onions
- A handful of fresh herbs (like cilantro and mint)
- 3 tbsp rice vinegar
- 2 tbsp olive oil
- 1 tbsp sugar
- Salt and pepper to taste
Instructions
- Cook the vermicelli noodles according to package instructions, then drain and cool.
- Slice the carrots, cucumbers, and bell peppers into thin strips.
- In a bowl, combine the rice vinegar, olive oil, sugar, salt, and pepper to make the dressing.
- Mix the cooled noodles, sliced veggies, and chopped fresh herbs in a large bowl.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or chill in the refrigerator for a refreshing treat.
Notes
Feel free to customize with proteins or additional herbs. Best enjoyed fresh, but can be made ahead.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 5g
- Sodium: 230mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg