Vietnamese Rice Noodle Salad


This is a good salad for a hot day.

Prep Time:
15 mins
Total Time:
15 mins
4 servings


  • 5 cloves garlic

  • 1 cup loosely packed chopped cilantro

  • ½ jalapeno pepper, seeded and minced

  • 3 tablespoons white sugar

  • ¼ cup fresh lime juice

  • 3 tablespoons vegetarian fish sauce

  • 1 (12 ounce) package dried rice noodles

  • 2 carrots, julienned

  • 1 cucumber, halved lengthwise and chopped

  • ¼ cup chopped fresh mint

  • 4 leaves napa cabbage

  • ¼ cup unsalted peanuts

  • 4 sprigs fresh mint


  1. Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.

  2. Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.

  3. Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.

Nutrition Facts (per serving)

432 Calories
5g Fat
90g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 432
% Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Sodium 188mg 8%
Total Carbohydrate 90g 33%
Dietary Fiber 4g 15%
Total Sugars 12g
Protein 7g
Vitamin C 22mg 110%
Calcium 81mg 6%
Iron 2mg 8%
Potassium 417mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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