Vietnamese Vermicelli Salad with Sweet Chili Vinaigrette
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(8)
Ingredients
4 servings
- 1/3 cup rice wine vinegar
- 3 tablespoons organic cane sugar, coconut sugar, or honey
- 1 ½ tablespoons fish sauce (or use vegan fish sauce or salt to taste then add a tiny drizzle of soy sauce or liquid aminos)
- 1 teaspoon chili flakes
- ½ cup red onion, sliced very thin- or use a shallot (or sub quick pickled onions, added later with herbs)
- 2 garlic cloves, minced
- 4-5 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.
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Preparation
Step 1
Make the dressing
Step 2
Place dressing ingredients in a small saucepan, heat over medium-low heat, stirring until sugar dissolves, then place in the fridge to cool.
Step 3
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.
Step 4
Place drained rinsed noodles in a large bowl and top with veggies and herbs. Toss well. Add the chilled dressing and herbs, tossing again.
Step 5
Top with crushed roasted peanuts.
Step 6
For extra protein, add Baked Sesame Ginger Tofu – super delicious!
Step 7
Save recipe for the next time?
