Description
Vietnamese Rice Noodle Salad is a delightful dish that combines fresh ingredients and vibrant flavors, perfect for any occasion.
Ingredients
- Rice noodles: 200 grams (about 7 oz)
- Fresh mint leaves: 1/2 cup, chopped
- Fresh cilantro leaves: 1/2 cup, chopped
- Fresh basil leaves: 1/2 cup, chopped
- Carrots: 2 medium, shredded
- Cucumber: 1 medium, julienned
- Bean sprouts: 1 cup
- Grilled shrimp: 300 grams (about 10 oz), peeled and deveined
- Lime juice: 3 tablespoons
- Fish sauce: 2 tablespoons
- Crushed peanuts: 1/4 cup
- Olive oil: 1 tablespoon
- Salt and pepper: to taste
Instructions
- Prepare the rice noodles by boiling them in water for 4-6 minutes, then drain and rinse under cold water.
- Shred the carrots, julienne the cucumber, rinse the bean sprouts, and chop the fresh herbs.
- Make the dressing by whisking together lime juice and fish sauce in a small bowl.
- In a large bowl, combine the cooked rice noodles, shredded carrots, julienned cucumber, bean sprouts, and chopped herbs. Toss gently.
- Pour the dressing over the salad and toss again to coat all ingredients evenly. Garnish with grilled shrimp and crushed peanuts before serving.
Notes
- Customize the salad with additional vegetables or proteins as desired.
- Store leftovers in an airtight container in the refrigerator for 2-3 days.
- Keep the dressing separate until ready to serve to maintain freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Vietnamese Rice Noodle Salad, fresh ingredients, healthy meal, customizable salad