Vietnamese Noodle Salad
Ingredients
Vegetables
-
4–5
cups
mixed crunchy vegetables (carrots, bell peppers, daikon radish, salad turnips, cucumber, zucchini, jicama, snap peas, radish, green papaya)
Pickling Liquid
-
2
cloves
garlic, finely minced
-
1
medium
shallot, finely diced
-
2
tablespoons
fish sauce
-
2
tablespoons
fresh lime juice
-
¼
cup
rice vinegar
-
3
tablespoons
brown sugar (or coconut sugar, agave, or honey)
-
1
teaspoon
Sriracha chili sauce (optional) or red chili flakes
Noodles
Herbs and Garnishes
-
¼
cup
sliced scallions
-
½
cup
chopped cilantro
-
1
cup
chopped Thai basil or mint, or a mix of both
-
2
tablespoons
olive oil or peanut oil
-
4–8
ounces
cooked, chilled shrimp, shredded chicken breast or crispy tofu (optional)
-
to taste
none
crushed toasted peanuts (optional)
Instructions
- Prep the vegetables by cutting them into juliennes, ribbons, or matchsticks and place in a large bowl.
- In a small saucepan, combine garlic, shallot, fish sauce, lime juice, vinegar, brown sugar, and Sriracha. Bring to a simmer, then pour over the vegetables and toss to coat. Chill for 15-30 minutes.
- Cook the rice noodles according to package instructions, rinse with cold water, and drain.
- Add the cold noodles, olive oil, and half of the herbs to the pickled vegetable bowl; toss to combine.
- Refrigerate until ready to serve. Toss again before serving, taste and adjust seasoning, and sprinkle with remaining herbs and optional crushed peanuts. Add protein if desired.
Nutrition Facts (estimated)
Servings
4-6
Calories
211
Total fat
5g
Total carbohydrates
39.1g
Total protein
3.2g
Sodium
600.1mg
Cholesterol
0mg
You might also like