Salad can be so dull …… but not when it’s Vietnamese-style! This slaw-like Vietnamese Salad is everything you love about Vietnamese food: Fresh and bright, yet full of flavours.
While this exact salad is not strictly authentic, the flavours, texture and spirit of the dish I drew heavily from traditional Vietnamese food.
This light and refreshing Vietnamese salad is so easy and a simple side dish to serve with grilled meats, seafoods and chicken.
Vietnamese salads are full of Vitamins E and A, thanks to fresh herbs, spices, plenty of veg and lean protein. Vitamin E works to fight free radicals in your body (one of the major causes of pre mature ageing) and Vitamin A is essential for healing scrapes and scars, and keeping wrinkles at bay.
Vermicelli noodles are thin and flexible when cooked and are a popular filling in Asian spring rolls. I most often encounter two styles of vermicelli noodles, so what’s the difference?
Rice vermicelli noodles are just a tad firmer when cooked, whiter in color and more opaque. Cellophane vermicelli noodles, which look very similar in the package to the rice noodle variety, are also called bean threads or glass noodles and are made from mung bean starch. When cooked, they have a more slippery, gelatinous feel, and look more translucent. Despite their difference, both kinds of noodles can be used in this dish.
Now lets go on to our fresh and healthy recipe……
- 300 gm thin vermicelli noodles such as rice stick or mung bean
- 2 carrots shredded
- 2 cucumbers seeded and shredded
- 4 green onion chopped
- 1 1/2 cups fresh bean sprouts
- 1/3 cup chopped cilantro or Fresh Coriander
- 1/2 cup seasoned rice vinegar (can use any flavored vinegar)
- Few drops of stevia (optional)
- 2 cloves garlic pressed or minced
- 1/4 teaspoon crushed red pepper
- 1 tsp Soy sauce
- sesame seeds
Method of preparing s
- Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
- In a glass jar fitted with a lid or a bowl, mix together the soy sauce, stevia, garlic and crushed red pepper. Pour 3/4 of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired.
- Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.
- Sprinkle sesame seeds and enjoy!
You can also try our other salad recipes like Easy and classic recipe of Tahini Chickpea salad bowl
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