Description
A refreshing Vietnamese noodle salad topped with a tangy dressing.
Ingredients
Scale
- 200g rice noodles
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup chopped cilantro
- 1/2 cup chopped mint
- 1/4 cup chopped peanuts
- For the dressing: 3 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 clove garlic, minced
Instructions
- Cook rice noodles according to package instructions.
- Drain and rinse under cold water.
- In a large bowl, combine noodles, carrots, cabbage, cilantro, and mint.
- In a separate bowl, whisk together lime juice, fish sauce, sugar, and garlic.
- Pour dressing over salad and toss to combine.
- Top with chopped peanuts before serving.
Notes
- Adjust dressing ingredients to taste.
- Serve immediately for best flavor.
- This salad can be made ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Vietnamese Noodle Salad, Tangy Dressing, Rice Noodles, Fresh Salad