This Vietnamese Rice Noodle Salad is loaded up with pickled veggies from the farmer’s market and tossed in a tangy Vietnamese Dressing.
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.
How to make Vietnamese Rice Noodle Salad with Pickled veggies
Prep your veggies. To make thin ribbons, a veggie peeler is nice and easy to use.
Slice cucumbers, radishes, turnips, bell peppers then cut into matchsticks.
You’ll need about 4-5 cup veggies.
Marinate the veggies in the pickling liquid for 15 minutes.
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.
I also love this with crushed peanuts…. up to you!
Have a great week and hope you enjoy the salad.
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- 4–5 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
- 4–5 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: 4–8 ounces cooked, chilled shrimp, shredded chicken breast or crispy tofu.
- Optional: crushed toasted peanuts
- Prep your veggies, cutting into ribbons or matchsticks.
- 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.
- 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.
- Add noodles and half of the herbs to the pickled vegetable bowl; toss to combine.
- 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.
- 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,