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

Vietnamese Vermicelli Salad with Sweet Chili Vinaigrette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • 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


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


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.


  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!


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