Vietnamese Vermicelli Salad
This light and fresh Asian salad filled with cucumber, carrot and bean sprouts is a tangy side dish.
Servings: 4 servings
Calories: 261kcal
Ingredients
- 8 ounces rice vermicelli noodles
- 3 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1 clove garlic minced
- 1 small chili finely chopped (optional)
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced cucumber
- 1/2 cup bean sprouts
- 3 tablespoons fresh cilantro chopped
- 3 tablespoons fresh mint leaves chopped
- 2 tablespoons fresh Thai basil leaves chopped
- 2 tablespoons crushed peanuts
Instructions
- Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
- In a small bowl, whisk together fish sauce, lime juice, sugar, minced garlic, and chili. Set aside.
- In a large bowl, combine the cooked vermicelli noodles, shredded carrots, cucumber, bean sprouts, cilantro, mint, and basil.
- Pour the dressing over the noodle mixture and toss gently to coat.
- Serve topped with crushed peanuts.
Nutrition
Calories: 261kcal | Carbohydrates: 53g | Protein: 5g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1178mg | Potassium: 222mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2932IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 1mg