This Vietnamese-style noodle salad is my 'too hot to cook' staple. It is bursting with flavor and makes great use of leftover grilled meat or shrimp.

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Recipe Summary

prep:
25 mins
additional:
5 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Dressing:
Salad:

Directions

Instructions Checklist
  • Whisk water, lime juice, fish sauce, brown sugar, garlic, ginger, and Sriracha together in a bowl until the sugar is dissolved.

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  • Bring a large pot of water to a full boil; remove from heat and soak rice noodles in the hot water for 1 minute. Stir to separate the noodles and continue soaking until the noodles are tender, about 3 minutes more. Drain noodles and rinse with cold water until cooled. Shake noodles in colander to drain as much water as possible.

  • Mix noodles, cabbage, carrots, shrimp, bean sprouts, cucumber slices, green onions, mint, cilantro, and basil together in a large bowl. Drizzle the dressing over the salad and toss to coat. Top with chopped peanuts.

Dealer's Choice:

Dressing can be made ahead and refrigerated for up to 5 days.

You can use sambal oelek chile pepper sauce or red pepper flakes in place of Sriracha, if that better fits your tastes.

Any leftover grilled meat works well in this salad: shrimp, pork, or chicken are all great options.

The salad is very flexible; try adding julienned red or yellow pepper, pea pods, baby bok choy, or substitute sliced romaine lettuce for the cabbage.

Nutrition Facts

450 calories; protein 20.4g; carbohydrates 71g; fat 10.1g; cholesterol 109.2mg; sodium 1265.1mg. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/17/2014
The lime really brings a nice tartness to the dressing. I would have preferred a thicker dressing so it would have coated the salad and noodles better. It was very watery and just fell to the bottom of the plate. I didn t have any rice noodles and accidentally cooked fettucine instead of linguini so the noodles were a little fatter than they should have been. That could have accounted for the fact that I thought there was an awful lot of noodles in relation to the salad. I mixed up the dressing tasted and added more Sriracha since we wanted it a little spicier. I did all the prep work in the morning. I marinated the shrimp grilled it and then into the fridge. Mixed up the dressing chopped and sliced all of the veggies and into the fridge. Right before dinner I assembled the salad for an easy evening dinner with an easy clean-up. I wouldn t add the dressing until you re ready to eat or you ll have a soggy salad. This was good but there are a lot of ingredients and a lot of chopping and slicing. Wouldn t say it s my favorite Asian noodle salad recipe on this site but we enjoyed it. Read More
(10)

Most helpful critical review

Rating: 3 stars
04/25/2017
I followed the recipe as written. I really liked the herbs mixed in with the cabbage and carrots. The dressing did have flavor but could have maybe stuck to the greens and noodles better or maybe a little stronger flavor or something. It kind of lacked in that department. I'll definitely try this recipe again but with some tweaks. Read More
24 Ratings
  • 5 star values: 12
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
07/17/2014
The lime really brings a nice tartness to the dressing. I would have preferred a thicker dressing so it would have coated the salad and noodles better. It was very watery and just fell to the bottom of the plate. I didn t have any rice noodles and accidentally cooked fettucine instead of linguini so the noodles were a little fatter than they should have been. That could have accounted for the fact that I thought there was an awful lot of noodles in relation to the salad. I mixed up the dressing tasted and added more Sriracha since we wanted it a little spicier. I did all the prep work in the morning. I marinated the shrimp grilled it and then into the fridge. Mixed up the dressing chopped and sliced all of the veggies and into the fridge. Right before dinner I assembled the salad for an easy evening dinner with an easy clean-up. I wouldn t add the dressing until you re ready to eat or you ll have a soggy salad. This was good but there are a lot of ingredients and a lot of chopping and slicing. Wouldn t say it s my favorite Asian noodle salad recipe on this site but we enjoyed it. Read More
(10)
Rating: 5 stars
04/16/2015
This salad is delicious! (Our five yr old even liked it!) We skipped the bean sprouts and basil because I didn't have any on hand and added a bit more cabbage to make up for it. I used leftover boiled shrimp. This is a a very versatile dish! Read More
(6)
Rating: 5 stars
01/12/2015
This dressing is amazing. I made extra and added it to my serving at the table. This salad is very versatile and i have used the same dressing on my own variations of this salad. Tuna instead of shrimp red cabbage instead of nappa shredded brocolli stems etc. Read More
(6)
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Rating: 5 stars
05/19/2015
This salad has great fresh flavors that work so well together. I marinated shrimp for a few minutes in lime juice and sambal oelek before barbecuing. This one is a keeper. Read More
(3)
Rating: 5 stars
05/19/2015
My husband gave this salad five stars... And he is not an easy grader! The rice noodles could have been cooked a little more. I left out the bean sprouts and used a regular cucumber. Full of flavor. I sautéed medium sized thawed frozen shrimp instead of grilling. I had someone ask for the recipe which is always a good sign. Read More
(2)
Rating: 5 stars
08/26/2015
Very good. I used olive oil in place of water in the dressing; bagged coleslaw mix in place of Napa cabbage cooked pork tenderloin in place of shrimp regular cucumber in place of English cucumber and cashews in place of peanuts in the salad. I initially rated four stars...but given that I didn't have any of the fresh herbs...and subbed the veggies...I'm sure that this salad would easily be five stars with fresh herbs and the specified veggies. Notes...#1 Follow the directions on the box for cooking the noodles. #2 As I'm cooking for one and knew I wud have leftovers I sprinkled the noodles and the pork with the dressing before assembling my salad at dinnertime and putting the leftover of both into the fridge for the next night so I did make more dressing the next night. #3 I mixed the full amount of carrots and cabbage for my leftovers but added the green onions and cucumbers at serving #4 I'll prolly increase the green onion next time...and might put a layer of salad greens or just plain iceberg under. Thank you for sharing your wonderful recipe! PS: Also didn't use bean sprouts...haven't been available around here at least not on a regular basis since the contamination scare a few years ago. Read More
(2)
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Rating: 5 stars
07/16/2015
This was excellent! Great combination of ingredients and flavors. I used close to a Tablespoon of ginger but only because I love it and used 4 Tablespoons of cilantro and basil each but left out the mint. This is a great salad and is ideal to make with leftover grilled proteins. Can't wait to try this next with leftover grilled Salmon and leftover grilled chicken. Thanks Ann for sharing your recipe it's wonderful! Read More
(1)
Rating: 4 stars
06/04/2015
Very good salad!..... would be more flavorful if sauce was doubled. Read More
(1)
Rating: 5 stars
01/17/2017
This recipe was fantastic! The flavors were amazing. Read More
(1)
Rating: 3 stars
04/25/2017
I followed the recipe as written. I really liked the herbs mixed in with the cabbage and carrots. The dressing did have flavor but could have maybe stuck to the greens and noodles better or maybe a little stronger flavor or something. It kind of lacked in that department. I'll definitely try this recipe again but with some tweaks. Read More
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