Vietnamese Rice Noodle Salad

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Vietnamese Rice Noodle Salad

Prep 15 m

Cook 15 m

Ready In 30 m

4 Servings

432 Calories


"This is a good salad for a hot day."

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  1. 5 cloves garlic

  2. 1 cup loosely packed chopped cilantro

  3. 1/2 jalapeno pepper, seeded and minced

  4. 3 tablespoons white sugar

  5. 1/4 cup fresh lime juice

  6. 3 tablespoons vegetarian fish sauce

  7. 1 (12 ounce) package dried rice noodles

  8. 2 carrots, julienned

  9. 1 cucumber, halved lengthwise and chopped

  10. 1/4 cup chopped fresh mint

  11. 4 leaves napa cabbage

  12. 1/4 cup unsalted peanuts

  13. 4 sprigs fresh mint


  1. Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.

  2. Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.

  3. Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.

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