Description
This Vermicelli Salad is loaded up with fresh veggies and herbs! This vegan- adaptable salad is bursting with flavor and sooooo healthy, delicious and light!
Ingredients
Units
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Vietnamese Dressing
- 1/4 cup rice wine vinegar
- 3 tablespoons lime juice
- 3 tablespoons organic cane sugar, coconut sugar, or honey
- 2 tablespoons fish sauce (or use vegan fish sauce )
- 1 garlic clove, grated
- 1 teaspoon Fresno chili, sliced thin or 1/4- 1/2 teaspoon red pepper flakes
Vermicelli Salad
- 4 ounces uncooked rice vermicelli noodles
- 2 cups cabbage, finely shredded, or use a mandolin
- 2 cups of cucumber (thinned skinned)
- 1 1/2 cups carrots, shredded (use a julienne peeler for thin long shreds)
- 1/2 cup green onions
- 1/2 cup fresh mint, chopped
- 1/2 cup Thai basil, chopped (or sub regular basil)
- 1/2 cup fresh cilantro, chopped
- Garnish: crispy shallots, chopped roasted peanuts, and bean sprouts
Feel free to sub other veggies- cucumber, bell pepper, radishes, etc. or add crispy tofu or chicken breast
Instructions
- Cook the noodles according to package directions. (I usually pour hot water over noodles and let them soak until tender.) Drain and rinse with cold water. Drain well.
- Make the dressing. Mix dressing ingredients in a small bowl; the sugar will dissolve while you prep the veggies. Or you can heat in a saucepan over medium-low heat, stirring until the sugar dissolves, then refrigerate to cool.
- Combine. Place drained, rinsed noodles in a large bowl and top with prepped veggies. Toss well. Add the dressing and herbs, tossing again.
- Taste, adjust salt, heat, and sweetness to taste.
- Garnish. Top with crushed roasted peanuts and crispy shallots.
Notes
For extra protein, add shrimp, Baked Sesame Ginger Tofu, crispy tofu, or leftover rotisserie chicken.
Leftover salad will keep up to 3 days in an airtight container in the refrigerator.
If making ahead, toss noodles with a little oil (to prevent sticking), place in a bowl, then layer with veggies, then herbs, cover, and store in the fridge for up to a few hours. Toss with dressing right before serving, and garnish.
Nutrition
- Serving Size: 1 cup without peanuts
- Calories: 107
- Sugar: 8 g
- Sodium: 435.8 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Carbohydrates: 24.1 g
- Fiber: 2.1 g
- Protein: 1.3 g
- Cholesterol: 0 mg
