Vietnamese Vermicelli Salad -loaded up with fresh veggies and herbs! This vegan adaptable salad is bursting with flavor and sooooo healthy, delicious and light!
This Vietnamese Vermicelli Salad is loaded with fresh herbs and veggies, dressed with a sweet chili vinaigrette, then topped with crushed roasted peanuts. It can be made with rice noodles, bean thread noodles, or my new favorite “Sea Tangle”, noodles made out of kelp. Serve the refreshing salad with crispy tofu or grilled chicken for a flavorful satisfying meal that is packed full of flavor. Think of this as a fresh spring roll, but in a bowl. Super tasty, healthy and light and full of great Vietnamese flavor!
If you are curious about the kelp noodles, this is what they look like. They are a very low carb alternative to noodles and can be found in a bag, in the refrigerated section of Asian Markets and upscale markets. Locally, I’ve seen them at Huckleberrys and Best Asian market on Sprague.
The salad is loaded up with fresh mint, basil and cilantro. Crunchy vegetables like carrots, cucumber, radishes or red bell pepper work well in the salad. I tucked some purslane in as well, but this of course is optional. The salad would be vegan, if it were not for the fish sauce, but I can’t bear to leave it out, it adds such good flavor here. But if so inclined, try making this vegan fish sauce or leave it out and either season the salad with salt and a tiny splash of soy.
Vietnamese Vermicelli Salad – loaded up with fresh veggies and herbs! This vegan- adaptable salad is bursting with flavor and sooooo healthy, delicious and light!
- 1/3 cup rice wine vinegar
- 3 tablespoons organic cane sugar, coconut sugar, or honey
- 1 1/2 tablespoons fish sauce (or use vegan fish sauce or salt to taste then add a tiny drizzle of soy sauce or liquid aminos)
- 1 teaspoon chili flakes
- 1/2 cup red onion, sliced very thin- or use a shallot (or sub quick pickled onions, added later with herbs)
- 2 garlic cloves, minced
- 4–5 ounces uncooked rice vermicelli noodles, bean thread noodles, or “sea tangle” ( clear kelp noodles)
- 2 cups julienned carrot
- 2 cups julienned cucumber
- 1 cup chopped fresh mint
- 1 cup chopped fresh basil
- 1 cup chopped fresh cilantro
- 1 cup roasted, unsalted peanuts
- 2 tablespoons olive oil– optional- see notes
- * Feel free to sub other veggies for the carrots and cucumber-like zucchini noodles, red bell, turnip, kohlrabi, radishes, etc.
- Make the dressing. Place dressing ingredients in a small saucepan, heat over medium-low heat, stirring until sugar dissolves, then place in the fridge to cool.
- Cook the noodles according to package directions. (I usually pour hot water over noodles and let them soak until tender.) If using sea kelp noodles, no need to cook. Rinse with cold water. Drain well.
- Place drained rinsed noodles in a large bowl and top with veggies and herbs. Toss well. Add the chilled dressing and herbs, tossing again.
- Top with crushed roasted peanuts.
- For extra protein, add Baked Sesame Ginger Tofu – super delicious!
If using sea kelp, drizzle the whole salad with 2 tablespoons of olive oil, which will help the texture.
- Serving Size: 1.75 cups
- Calories: 275
- Sugar: 10.7 g
- Sodium: 427.8 mg
- Fat: 12.6 g
- Saturated Fat: 1.8 g
- Carbohydrates: 35.1 g
- Fiber: 4.7 g
- Protein: 5.9 g
- Cholesterol: 0 mg
Keywords: Vermicelli Salad, Vietnamese Vermicelli Salad Recipe, vermicelli recipes, vegan vermicelli salad, Vietnamese rice noodles, Vietnamese rice noodle Salad