Can this be made vegan?

Yes, substitute the fish sauce with our Vegan fish sauce, or use low-sodium soy sauce.

Can this be made ahead?

Yes, but be sure to cook noodles to al dente so they don't get overly soft ( and break) as they sit. Leftovers will keep 3 days in the fridge.

Vietnamese Noodle Salad

Name: Vietnamese Noodle Salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Cuisine: Vietnamese
Ingredients: 4-5 cups vegetables, shredded, julienned or matchstick cut: carrots, bell peppers, daikon radish, salad turnips, cucumber, zucchini, jicama, snap peas, radish, green papaya; 2 garlic cloves, finely minced grated; 1 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; 6 ounces rice noodles; ¼ cup sliced scallions; 1/2 cup chopped cilantro; 1 cup chopped Thai basil or mint, or a mix of both; 2 tablespoons olive oil or peanut oil; Optional: 4-8 ounces cooked, chilled shrimp, shredded chicken breast or crispy tofu.; Optional: crushed toasted peanuts

Description

This Vietnamese Noodle Salad is loaded up with crunchy summer veggies that are lightly pickled, then tossed with rice noodles in a tangy Vietnamese dressing.

Ingredients

Units

4–5 cups vegetables, shredded, julienned or matchstick cut: carrots, bell peppers, daikon radish, salad turnips, cucumber, zucchini, jicama, snap peas, radish, green papaya

Pickling liquid

2 garlic cloves, finely minced grated
1 shallot, finely diced
2 tablespoons fish sauce
2 tablespoons fresh lime juice
1/4 cup rice vinegar
3 tablespoons brown sugar (or coconut sugar, agave or honey)
1 teaspoon Sriracha chili sauce (optional) or red chili flakes

Noodles

6 ounces rice noodles

1/4 cup sliced scallions
1/2 cup chopped cilantro
1 cup chopped Thai basil or mint, or a mix of both
2 tablespoons olive oil or peanut oil
Optional: 4–8 ounces cooked, chilled shrimp, shredded chicken breast or crispy tofu.
Optional: crushed toasted peanuts

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Instructions

Prep your veggies, cutting into juliennes, ribbons or matchsticks and place in large bowl.
In a small saucepan, add garlic, shallot, fish sauce, lime juice, vinegar, brown 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 15-30 minutes in the fridge, and toss again.
Cook rice noodles according to the directions on the package, to al dente, rinse with cold running water. Alternately, pour boiling water over the rice noodles in a shallow dish or bowl. Let noodles soak until tender ( to al dente) but not too soft (to prevent breaking), anywhere from 5-15 minutes, depending on the size, then drain and rinse under very cold water until thoroughly chilled.
Add the cold noodles, the olive oil, and half of the herbs to the pickled vegetable bowl; toss to combine.
Refrigerate until ready to serve. Toss once more, taste and adjust salt, acid and sriracha to taste. Sprinkle with remaining herbs, and optional crushed peanuts. Add a protein if you like.
This salad is best served very cold, so I’ll often make it one hour ahead or the day before.

Notes

If adding shrimp, shredded chicken or crispy tofu, toss in at the same time as the noodles.

Salad will keep 3 days in the fridge.

Nutrition

Serving Size: 1 cup without protein
Calories: 211
Sugar: 11.1 g
Sodium: 600.1 mg
Fat: 5 g
Saturated Fat: 3.8 g
Carbohydrates: 39.1 g
Fiber: 3.2 g
Protein: 3.2 g
Cholesterol: 0 mg