Vietnamese Vermicelli Salad with Sweet Chili Vinaigrette

Name: Vietnamese Vermicelli Salad with Sweet Chili Vinaigrette
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Vietnamese
Ingredients: 1/3 cup rice wine vinegar; 3 tablespoons organic cane sugar, coconut sugar, or honey; 1 ½ tablespoons fish sauce (or use vegan fish sauce or salt to taste then add a tiny drizzle of soy sauce or liquid aminos); 1 teaspoon chili flakes; ½ cup red onion, sliced very thin- or use a shallot (or sub quick pickled onions, added later with herbs); 2 garlic cloves, minced; 4-5 ounces uncooked rice vermicelli noodles, bean thread noodles, or “sea tangle” ( clear kelp noodles); 2 cups julienned carrot; 2 cups julienned cucumber; 1 cup chopped fresh mint; 1 cup chopped fresh basil; 1 cup chopped fresh cilantro; 1 cup roasted, unsalted peanuts; 2 tablespoons olive oil- optional- see notes; * Feel free to sub other veggies for the carrots and cucumber-like zucchini noodles, red bell, turnip, kohlrabi, radishes, etc

Instructions

Prep:20minCook:10min

Vietnamese Vermicelli Salad - loaded up with fresh veggies and herbs! This vegan- adaptable salad is bursting with flavor and sooooo healthy, delicious and light!

Updated at: Sat, 11 Jan 2025 17:46:49 GMT