Vietnamese Cold Noodle Salad with Vinaigrette
 
Prep time
Cook time
Total time
 
This cold noodle salad is a refreshing, Vietnamese-inspired side dish filled with fresh veggies, herbs and a sweet 'n spicy dressing.
Serves: 6
Ingredients
FOR THE DRESSING:
  • ¼ cup Soy Sauce
  • 3 tbsp. Fresh Lime Juice
  • 2 tbsp. Rice Vinegar
  • ¼ cup Granulated Sugar
  • 4 Garlic Cloves, minced
  • 1 Fresno Chile Pepper, thinly sliced
FOR THE COLD NOODLE SALAD:
  • 8.8 oz. Angel Hair Vermicelli Rice Noodles
  • ½ English Cucumber, thinly sliced
  • 1 cup Matchsticks Carrots
  • 4 tbsp. Freshly Chopped Cilantro
  • 3 tbsp. Freshly Chopped Mint
  • 4 tbsp. Freshly Chopped Basil
  • 2 tbsp. Thinly Sliced Scallions
  • ¾ cup Crushed Honey Roasted Peanuts
  • Lime Wedges, optional garnish
Instructions
  1. Whisk together all ingredients for the dressing and set aside.
  2. Cook the vermicelli rice noodles according to packaged directions and then rinse with cold water.
  3. Prepare all veggies, herbs and crush the peanuts.
  4. Mix the dressing with the prepared vegetables and herbs in a large bowl. Garnish with crusted peanuts and lime wedges. Enjoy immediately or keep in the fridge for up to 2 hours. Serve cold or at room temp.
Recipe by Slice of Jess at https://sliceofjess.com/vietnamese-cold-noodle-salad-with-vinaigrette/