Rice Noodle Salad with Vietnamese Dressing


  • 1 package vermicelli rice noodles
  • 1/2 chinese cabbage, finely shredded
  • 2 carrots, julienned
  • 1 large cucumber, julienned (remove seeds)
  • 2 spring onions, finely chopped
  • small handfuls each mint and coriander
  • 1/3 cup peanuts
  • 1 long red chili, finely sliced

For the dressing:

  • Juice of 1 lime
  • 2 cloves garlic, grated
  • 1/3 cup fish sauce
  • 1/3 cup rice vinegar
  • 3 tbsp water
  • 3 tbsp coconut sugar (or granulated sugar)


Step 1.

Make the noodles according to pack instructions and immediately rinse with cold water.  Drain and set aside.

Step 2.

In a large bowl add the noodle and the shredded vegetables together.

Step 3.

Make the dressing by combining the ingredients in a jug and stirring until the sugar is dissolved.  Pour over the noodle and vegetables and mix well with your hands.

Step 4.

Place on a large platter. Rip the herbs and scatter over.

Step 5.

In a small pan, toast the peanuts until brown then chop. 

Step 6.

Scatter peanuts over the salad. Garnish with the red chili slices and more mint and coriander.

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