Vietnamese Noodle Salad with Spring Rolls
A quick and refreshing salad of rice vermicelli, crunchy vegetables, and crispy spring rolls, tossed in a simple tangy dressing.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 8g
Ingredients
- 4 oz rice vermicelli noodles
- 4 spring rolls
- 2 cups purple cabbage
- 1 carrot
- 1 cup daikon radish
- 2 tbsp fish sauce
Instructions
- 1
Cook the 4 oz rice vermicelli in boiling water until tender, about 4 minutes. Drain, rinse with cold water, and set aside.
- 2
Thinly slice the 2 cups purple cabbage, julienne the 1 carrot and 1 cup daikon radish. Place all in a large bowl.
- 3
Add the cooked noodles to the bowl. In a small bowl, whisk 2 tbsp fish sauce with 2 tbsp lime juice, 1 tsp sugar, and 1 tsp chili flakes (if you have them).
- 4
Pour the dressing over the salad and toss well to combine. Slice the 4 spring rolls in half and arrange on top.
- 5
Serve immediately, garnished with extra chili flakes or fresh herbs if desired.
Tools you’ll need
- Large pot
- Large bowl
- Small bowl
- Knife
- Cutting board
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