Vietnamese Vermicelli Salad -loaded up with fresh veggies and herbs! This vegan adaptable salad is bursting with flavor and sooooo healthy, delicious and light! 

Vietnamese Vermicelli Salad -loaded up with fresh veggies and herbs! This vegan salad is bursting with flavor and sooooo healthy, delicious and light! | #vermicelli #vermicellirecipes #vermicellisalad #vietnamesesalad www.feastingathome.com

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!

Vietnamese Vermicelli Salad -loaded up with fresh veggies and herbs! This vegan salad is bursting with flavor and sooooo healthy, delicious and light! | #vermicelli #vermicellirecipes #vermicellisalad #vietnamesesalad www.feastingathome.com

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.

An incredible recipe for Vietnamese Vermicelli Salad, made with Kelp Noodles! Tossed with Sweet Chili Vinaigrette & Roasted peanuts - bursting with flavor and healthy and light! | www.feastingathome.com

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 salad is bursting with flavor and sooooo healthy, delicious and light! | #vermicelli #vermicellirecipes #vermicellisalad #vietnamesesalad www.feastingathome.com     Vietnamese Vermicelli Salad -loaded up with fresh veggies and herbs! This vegan salad is bursting with flavor and sooooo healthy, delicious and light! | #vermicelli #vermicellirecipes #vermicellisalad #vietnamesesalad www.feastingathome.com    Vietnamese Vermicelli Salad -loaded up with fresh veggies and herbs! This vegan salad is bursting with flavor and sooooo healthy, delicious and light! | #vermicelli #vermicellirecipes #vermicellisalad #vietnamesesalad www.feastingathome.com

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An incredible recipe for Vietnamese Vermicelli Salad w/ Sweet Chili Vinaigrette & Roasted peanuts - bursting with flavor and healthy and light! | www.feastingathome.com

Vietnamese Vermicelli Salad with Sweet Chili Vinaigrette

  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 4-6 1x
  • Category: Salad, vegan, gluten free, pasta salad
  • Method: Tossed
  • Cuisine: Vietnamese

Description

Vietnamese Vermicelli Salad – loaded up with fresh veggies and herbs! This vegan- adaptable salad is bursting with flavor and sooooo healthy, delicious and light!


Ingredients

Units Scale

Vietnamese Dressing:

Vermicelli Salad 

  • 45 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.

Instructions

  1. 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.
  2. 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.
  3. Place drained rinsed noodles in a large bowl and top with veggies and herbs. Toss well. Add the chilled dressing and herbs, tossing again.
  4. Top with crushed roasted peanuts.
  5. For extra protein, add Baked Sesame Ginger Tofu – super delicious!

Notes

If using sea kelp, drizzle the whole salad with 2 tablespoons of olive oil, which will help the texture.

Nutrition

  • 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

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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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Comments

  1. Sounds delicious…will be making this soon. Does the nutritional information include the olive oil? Thank you.

    1. Hi Paula, it does not. It really doesn’t need it unless you are using kelp noodles. 🙂

  2. This recipe was fresh and delicious.

    Just a note – Simmering the dressing was… pungent! Would recommend keeping a window open if you can. But the flavor the fish sauce brings out of the salad is absolutely worth it.

  3. Making this now! I used pure palm sugar in the sauce (chilling) instead of cane. I also added some scallions and red cabbage. I used Thai basil as well. Serving with baked tofu as requested by the child 🙂 I am LOVING your recipes!

  4. I’m a huge fan of vermicelli noodle salads. I’ve always wanted to make my own at home and this one tastes JUST like a restaurant. Thank you for the awesome, super easy recipe! This will definitely become a weekly staple in my house.

  5. wow–so easy, healthy, and it serves up GORGEOUS. Much to my dismay, my teenager and his friends have become addicted to fast food. But he loves spring rolls, so that fact along with all the basil and mint i have growing in my garden compelled me to try this recipe. I used the rice noodles i had on my shelf, and they worked well. I used extra-firm tofu to punch up the protein. The sauce was a breeze to make and is delicious next day as a dipping sauce as well. All the beautiful colorful herbs and veggies and chopped peanuts in a big bowl w chopsticks made it look exactly like our favorite Vietnamese restaurant in Seattle and my kid LOVED it…which is nice in these dwindling days of teenager/mom time. Oh and we had some nice green tea with it too. just easy and healthy and lovely, all around. thank you!

    1. Awwwwww Maryellen! Made my morning. Love that you used your own homegrown herbs and so glad you all liked it. xoxo

  6. Fast and refreshing! Makes a perfect light lunch or side dish. The dressing is delicious and provides a perfect little kick to the salad. I made the salad with Thai basil, which integrated well.

  7. Though my salad looks nothing like this, the flavors are amazing. I think I added too many noodles because I had to double the dressing. My plan is to plant a herb garden so I can make this any time. Thanks!

    1. Ana, I have never tried freezing it! I think the herbs would discolor, and it wouldn’t have the same “freshness”, so personally, I wouldn’t. I guess you can always try it and see!

  8. What an amazing website. First time I have used it. I picked a whole lot of broad beans yesterday and marinated them with garlic, chilli and parsley (also from garden) and it worked very well!!! Thanks

  9. I cannot get over that lighting on those kelp noodles! So perfect 🙂 Plus I can’t wait to try this recipe!