Vietnamese-Style Rice Noodle Salad 

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Yield

4-6 people

Time

40 minutes

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 This cool and light Vietnamese rice noodle salad is brimming with cucumbers, yellow squash, peanuts, chiles and a slew of basil and mint. A vibrant dressing ties it all together.

Ingredients

mint

rice noodles

red chile

honey

yellow squash

cucumber

basil

peanuts

scallions

1

Cook rice noodles in boiling water. Then drain and rinse in cold water.

1

2     

While waiting for the noodles to cook, make the lime dressing.

2

3

Place the noodles in a large bowl and add the vegetables, herbs, chiles, and peanuts.

3

4

Pour the dressing over top and toss to coat.

5

Serve the salad as-is or top it with grilled shrimp skewers.

TIP

Green Bulb
Green Bulb

You can also top the salad with grilled chicken, steak or seared tofu. 

FAQ's

Are rice noodles and vermicelli the same?

No. Rice vermicelli are a very thin type of rice noodle. They’re sometimes called stick noodles.

FROM SCRATCH FAST

I'm Nicki Sizemore, a trained chef and cookbook author. I create wholesome, flavor-packed recipes that just happen to be gluten-free. These are dishes that anybody can master and everybody will love!