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This Vietnamese Rice Noodle Salad is loaded up with pickled veggies from the farmer’s market and tossed in a tangy Vietnamese Dressing.

A delicious healthy recipe for Vietnamese Rice Noodle Salad with flavorful pickled vegetables.

Here’s a light and refreshing Vietnamese Salad we had while traveling through Vietnam. It’s made with rice noodles, fresh summer veggies and a light Vietnamese dressing called Nuoc Cham!

It’s a simple way to use up veggies from your CSA box or garden.

What you’ll need

Crunchy Veggies like salad turnips, radishes, carrots and cucumber work well here, but feel free to use any vegetable you have on hand or like: daikon radish, bell pepper, shredded cabbage, snow peas, zucchini ribbons, or even jicama. You will need 4-5 cups of vegetables.

Turn this into a meal, by adding cooked shrimp, shredded chicken,  or cripsy tofu!

Fresh herbs are a must here — and I change it up a lot, sometimes mint, sometimes cilantro, sometimes basil or Thai basil, Take your pick or use all three!

The leftovers hold up well in the fridge for several days.

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How to make Vietnamese Rice Noodle Salad with Pickled veggies

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Prep your veggies. To make thin ribbons, a veggie peeler is nice and easy to use.

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Slice cucumbers, radishes,  turnips, bell peppers then cut into matchsticks.

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You’ll need about 4-5 cup veggies.

Marinate the veggies in the pickling liquid for 15 minutes.

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Cook the noodles according to the instruction on the package.

Rinse the noodles with cold water and mix the veggies along with the pickling liquid into the noodles.

Add half the herbs and scallions, chill and then sprinkle with fresh herbs.

A delicious healthy recipe for Vietnamese Rice Noodle Salad with flavorful pickled vegetables.

I also love this with crushed peanuts…. up to you!

A delicious healthy recipe for Vietnamese Rice Noodle Salad with flavorful pickled vegetables.

To turn this into a light meal, add cooked shrimp, shredded chicken or crispy tofu.

A delicious healthy recipe for Vietnamese Rice Noodle Salad with flavorful pickled vegetables.

Have a great week and hope you enjoy the salad.

A delicious healthy recipe for Vietnamese Rice Noodle Salad with flavorful pickled vegetables.

More Recipes you may like:

Vietnamese Spring Rolls

Vietnamese Vermicelli Salad with Chili Vinaigrette

Vietnamese Chicken Lettuce Wraps (vegan-adapable!)

Vietnamese Vermicelli Noodle Bowl

Vietnamese Beef and Green Papaya Salad

Vietnamese Chicken Lettuce Wraps (vegan-adapable!)

 

Print
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Vietnamese Rice Noodle Salad w/ Pickled Vegetables


Description

A healthy GF summer salad with Vietnamese flavors!


Ingredients

Units Scale
  • 45 ounces rice noodles
  • 2 garlic cloves, finely grated
  • 1 shallot, finely diced
  • 2 tablespoons fish sauce
  • 2 tablespoon olive oil
  • 2 tablespoons fresh lime juice
  • 1/4 cup rice vinegar
  • 3 tablespoon sugar (or coconut sugar, agave or honey)
  • 1 teaspoon Sriracha chili sauce (optional) or red chili flakes
  • 45 cups your choice of julienned or match stick cut vegetables: carrots, bell peppers, daikon radish, turnips, cucumber, zucchini ribbons, radish, green papaya
  • 1/4 cup sliced scallions
  • 1 cup chopped cilantro,
  • 1 cup chopped basil or mint, or a mix.
  • Optional: 48 ounces cooked, chilled shrimp, shredded chicken breast or crispy tofu.
  • Optional: crushed toasted peanuts

Instructions

  1. Prep your veggies, cutting into ribbons or matchsticks.
  2. In a small saucepan, add garlic, shallot, fish sauce, lime juice, vinegar, oil, sugar, and Sriracha and give a stir, bring to a simmer. Place the vegetables in a large bowl, and pour the pickling liquid over the top, toss to coat well. Chill 15 minutes in the fridge, and toss again.
  3. Cook rice noodles according to the directions on the package, rinse with cold running water. Alternately, pour boiling water over noodles in a bowl. Let noodles soak until tender but not mushy, anywhere from 5-15 minutes, depending on the size, then drain and rinse under very cold water until throughly chilled.
  4. Add noodles and half of the herbs to the pickled vegetable bowl; toss to combine.
  5. Refrigerate until ready to serve. Sprinkle with remaining herbs, just before serving, This salad is best served very cold, so I’ll often make it one hour ahead or the day before.

Notes

  1. If adding shrimp, shredded chicken or crispy tofu, toss in at the same time as the noodles.
  2. Salad will keep 3 days in the fridge.

Nutrition

  • Serving Size: 1 cup without protein
  • Calories: 194
  • Sugar: 11.1 g
  • Sodium: 591.4 mg
  • Fat: 4.9 g
  • Saturated Fat: 3.8 g
  • Carbohydrates: 35.3 g
  • Fiber: 3.1 g
  • Protein: 2.9 g
  • Cholesterol: 0 mg

Keywords: Vietnamese Noodle Salad, Rice noodle salad,

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Comments

  1. Beautiful recipe. I love the sharpness of pickled vegetables. I was looking for fresh ideas for quick and healthy lunches. This is exactly that – healthy, full of vegetables and nourishing.

  2. Hi Sylvia, I’ve been following you for about a month now and everything looks so beautiful and delicious!! Can you tell me what CSA you’re part of? I’m in Wenatchee, WA and have been looking for one. Thanks so much and thanks for all the great recipes. 🙂

    1. Thank you Kari!
      I’ve been with Urban Eden Farm, a small local boutique Spokane Farm. You probably have many in your area, such a sunbelt!

  3. Yum! This looks insanely delicious! Your photography is out of this world. I can’t wait to give this recipe a try!
    xx Sydney

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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