Exquisite Vietnamese Vegetarian Lunch: Mouthwatering Rice Noodle Salad with Peanut Dressing
Discover this scrumptious and easy-to-make vegetarian lunch recipe that combines vibrant flavors and textures. Our Vietnamese Rice Noodle Salad with Peanut Dressing is perfect for a satisfying and healthy meal. Try it today!
Allergens
Soy (soy sauce), Peanuts
Ingredients
- 8 ounces rice noodles
- 2 cups shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh mint leaves
- 1/2 cup fresh basil leaves
- 1/2 cup roasted peanuts, coarsely chopped
- 1/4 cup vegetable oil
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce (or tamari for gluten
- free)
- 2 tablespoons sugar
- 1 tablespoon sambal oelek or chili garlic sauce (optional)
- Salt and pepper, to taste
Instructions
- Cook the rice noodles according to package directions until al dente. Drain and rinse under cold water. Set aside.
- In a large mixing bowl, combine shredded carrots, sliced cucumber, cherry tomatoes, mint leaves, and basil leaves. Add cooked and drained rice noodles.
- Prepare the peanut dressing by whisking together vegetable oil, rice vinegar, soy sauce, sugar, sambal oelek (if using), salt, and pepper. Pour the dressing over the salad and toss well to combine.
- Sprinkle coarsely chopped roasted peanuts on top of the salad just before serving.
Chef’s Insight
To enhance the aroma and flavor, add a dash of lime juice to the dressing if desired.
Notes
This recipe can be easily scaled up or down to accommodate different serving sizes.