Simple Vietnamese Rice Noodle Salad with Lime Dressing
A fresh and easy Vietnamese salad combining delicate rice noodles, crisp vegetables, and a tangy lime dressing for light, vibrant flavors. This vietnamese-inspired salads (gluten free, vegetarian) ready in about 22 minutes blends rice vermicelli noodles, medium, julienned carrot, medium, julienned cucumber into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 oz rice vermicelli noodles
- 1 medium, julienned carrot
- 1 medium, julienned cucumber
- 1/4 cup, chopped fresh mint leaves
- 1/4 cup, chopped fresh cilantro
- 2, thinly sliced green onions
- 3 tbsp, freshly squeezed lime juice
- 2 tbsp fish sauce
- 1 tsp sugar
- 2 tbsp water
- 2 tbsp, for garnish crushed peanuts
- 1/4 tsp, optional red chili flakes
Instructions
- Step 1: Cook 6 oz rice vermicelli noodles according to package instructions, usually by soaking in hot water for 5-7 minutes until tender. Drain and rinse under cold water to stop cooking, then set aside.
- Step 2: In a large bowl, combine the cooked noodles with 1 medium julienned carrot, 1 medium julienned cucumber, 1/4 cup chopped fresh mint, 1/4 cup chopped fresh cilantro, and 2 thinly sliced green onions.
- Step 3: In a small bowl, whisk together 3 tbsp freshly squeezed lime juice, 2 tbsp fish sauce, 1 tsp sugar, and 2 tbsp water until sugar dissolves fully.
- Step 4: Pour the dressing over the noodle and vegetable mixture and toss gently to combine.
- Step 5: Sprinkle 2 tbsp crushed peanuts and, if desired, 1/4 tsp red chili flakes over the salad just before serving for added texture and a touch of heat.
Frequently asked questions
How long does Simple Vietnamese Rice Noodle Salad with Lime Dressing take to make?
Total time is about 22 minutes (15 min prep + 7 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Simple Vietnamese Rice Noodle Salad with Lime Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Simple Vietnamese Rice Noodle Salad with Lime Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Simple Vietnamese Rice Noodle Salad with Lime Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Simple Vietnamese Rice Noodle Salad with Lime Dressing gluten free?
Yes — this recipe is tagged gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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