Rice noodle and vegetable salad
This rice noodle and vegetable salad features vibrant fresh vegetables, coriander, and a zesty dressing of lime and fish sauce, all tossed together for a light, refreshing dish. It's quick to prepare, making it ideal for a healthy lunch or side.
Cook time 0 min
Prep time 30 min
Ingredients:
1 cup rice noodles1 red pepper
1 carrot
1 cucumber
1 onion
1 cup coriander leaves
1 tbsp peanut oil
2 tbsp lime juice
2 tbsp salsa sauce
1 tbsp fish sauce
Instructions:
- Cook the rice noodles according to the package instructions. Usually, this involves soaking them in hot water for about 5-7 minutes until they are soft. Drain and rinse under cold water to stop the cooking process. Set aside.
- Slice the red pepper into thin strips.
- Julienne the carrot into matchstick-sized pieces.
- Thinly slice the cucumber.
- Peel and slice the onion thinly.
- Chop the coriander leaves roughly.
- In a small bowl, combine the peanut oil, lime juice, salsa sauce, and fish sauce. Whisk together until well mixed.
- In a large salad bowl, combine the cooked rice noodles, red pepper, carrot, cucumber, and onion.
- Pour the dressing over the salad ingredients.
- Toss everything together until the noodles and vegetables are well coated with the dressing.
- Sprinkle the chopped coriander leaves over the salad.
- Toss gently once more to evenly distribute the coriander.
- Serve immediately as a refreshing and colorful dish.
Rice noodle and vegetable salad FAQ:
Typically, rice noodles need to be soaked in hot water for about 5-7 minutes until they become soft. Always refer to the package instructions for the most accurate timing.
If you're looking for a substitute for fish sauce, you can use soy sauce for a vegetarian option. Alternatively, a mixture of soy sauce with a bit of lemon juice or vinegar can work well.
While the salad can be assembled and kept in the fridge for a couple of hours, it’s best served fresh to maintain the crunchiness of the vegetables. If preparing in advance, store the dressing separately until ready to serve.
Use thin rice noodles, often labeled as vermicelli or rice sticks. They have a light and delicate texture that pairs well with the salad ingredients.
The salad is properly dressed when all the noodles and vegetables are evenly coated with the dressing, giving them a glossy appearance without pooling excess dressing at the bottom of the bowl.
Nutrition per serving
6 ServingsCalories 90kcal
Protein 1.61g
Carbohydrates 16g
Fiber 1.68g
Sugar 3.20g
Fat 2.72g
More recipes
Fresh radish salad with lemon and parsley
A refreshing radish salad with parsley and lemon dressing.
10 Feb 2026Marinated mushroom & avocado salad
A fresh marinated mushroom and avocado salad with lime and arugula.
22 Nov 2025Vietnamese noodle & smoked chicken salad
A refreshing Vietnamese noodle salad with smoked chicken and herbs.
14 Dec 2025Chargrilled pumpkin, feta and spinach salad
Enjoy a delightful Chargrilled Pumpkin, Feta, and Spinach Salad.
20 Feb 2026Tofu ricotta and celery salad
A refreshing tofu ricotta and celery salad perfect for light meals.
09 Jan 2026Tuna & white bean salad
Quick and nutritious Tuna & White Bean Salad with lemon dressing.
03 Feb 2026Green salad with lemon-mustard dressing
A refreshing green salad with tangy lemon-mustard dressing.
30 Nov 2025