This salad is not only incredibly delicious, but it’s also quick to make and highly customizable. Whether you’re vegan, vegetarian, or a meat lover, this dish can easily adapt to your preferences. The delicate vermicelli noodles pair beautifully with crisp veggies and zesty dressing, making it a go-to for anyone looking for a light yet satisfying meal. It’s perfect for meal prepping, potlucks, or a quick dinner option that doesn’t sacrifice flavor for speed.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Vermicelli rice noodles
Carrot
Cucumber
Bell pepper (any color)
Red cabbage
Fresh mint
Fresh cilantro
Green onions
Roasted peanuts (optional, for garnish)
For the dressing:
Soy sauce
Lime juice
Rice vinegar
Sesame oil
Garlic (minced)
Fresh ginger (grated)
Brown sugar
Chili flakes or fresh chili (optional)
Directions
Cook the vermicelli noodles according to the package instructions. Once cooked, rinse under cold water and drain well.
Julienne or thinly slice the carrot, cucumber, bell pepper, and red cabbage. Chop the green onions, mint, and cilantro.
In a small bowl, whisk together all the dressing ingredients until the sugar dissolves and the mixture is well combined.
In a large mixing bowl, toss the noodles with the vegetables and herbs.
Pour the dressing over the salad and toss to coat everything evenly.
Garnish with crushed roasted peanuts if using.
Serve immediately or refrigerate until ready to eat.
Servings and timing
This recipe makes approximately 4 servings. Preparation time: 15 minutes Cooking time: 5 minutes Total time: 20 minutes
Variations
Add protein: Top with grilled shrimp, tofu, chicken, or beef for a more filling meal.
Make it spicy: Increase the amount of chili flakes or add sriracha to the dressing.
Go fully vegan: Ensure your soy sauce is vegan and skip any animal-based toppings.
Use different veggies: Try adding shredded lettuce, bean sprouts, or edamame for variety.
Add crunch: Use toasted sesame seeds or crispy fried shallots for an extra layer of texture.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The noodles may absorb some of the dressing, so you can refresh it with a little extra lime juice or soy sauce before serving. This salad is best enjoyed cold and does not require reheating.
FAQs
What are vermicelli noodles made of?
Vermicelli noodles used in this salad are typically made from rice flour and water, making them gluten-free and light in texture.
Can I prepare this salad ahead of time?
Yes, you can prepare the salad up to a day in advance. Keep the dressing separate until ready to serve to maintain freshness and texture.
Is this recipe gluten-free?
If you use gluten-free soy sauce (such as tamari), this recipe is naturally gluten-free.
Can I use other types of noodles?
Yes, you can substitute with soba noodles or thin egg noodles, though the texture and flavor will vary.
What can I use instead of peanuts?
You can use toasted cashews, almonds, or skip the nuts altogether if you prefer or have allergies.
How do I prevent the noodles from sticking together?
Rinse the noodles in cold water after cooking and toss them with a small amount of sesame oil to prevent sticking.
Can I make this recipe spicy?
Absolutely. Add fresh sliced chili, chili oil, or extra chili flakes to give it a kick.
What protein goes well with this salad?
Grilled tofu, shrimp, chicken, or beef pair well with the salad and make it more filling.
How long does this salad stay fresh?
It stays fresh for up to 3 days in the refrigerator. Keep it tightly sealed and store dressing separately for best results.
Can I freeze this salad?
Freezing is not recommended as the vegetables and noodles can lose their texture when thawed.
Conclusion
Vermicelli Noodle Salad is a versatile and refreshing dish that’s easy to prepare, full of flavor, and adaptable to your taste. Whether you’re making it for a quick lunch, a light dinner, or a side dish for gatherings, it’s sure to be a hit with its vibrant colors, fresh ingredients, and tangy dressing. Give it a try and enjoy a burst of flavor in every bite.
A vibrant and refreshing Vermicelli Noodle Salad packed with crisp vegetables, fresh herbs, and a tangy dressing. Perfect for hot days, light meals, or as a flavorful side dish.
Author:Catherine
Prep Time:15 minutes
Cook Time:5 minutes
Total Time:20 minutes
Yield:4 servings
Category:Salad
Method:No-Cook (except noodles)
Cuisine:Asian
Diet:Gluten Free
Ingredients
200g vermicelli rice noodles
1 carrot, julienned
1 cucumber, julienned
1 bell pepper (any color), thinly sliced
1 cup red cabbage, thinly sliced
1/4 cup fresh mint leaves, chopped
1/4 cup fresh cilantro, chopped
2 green onions, chopped
1/4 cup roasted peanuts (optional, for garnish)
For the dressing:
3 tbsp soy sauce
2 tbsp lime juice
1 tbsp rice vinegar
1 tbsp sesame oil
1 clove garlic, minced
1 tsp fresh ginger, grated
1 tbsp brown sugar
1/2 tsp chili flakes or 1 small fresh chili, finely chopped (optional)
Instructions
Cook the vermicelli noodles according to the package instructions. Rinse under cold water and drain well.
Julienne or thinly slice the carrot, cucumber, bell pepper, and red cabbage. Chop the green onions, mint, and cilantro.
In a small bowl, whisk together all the dressing ingredients until the sugar is dissolved and the mixture is well combined.
In a large mixing bowl, toss the cooked noodles with the prepared vegetables and herbs.
Pour the dressing over the salad and toss to coat everything evenly.
Garnish with crushed roasted peanuts if desired.
Serve immediately or refrigerate until ready to eat.
Notes
Use gluten-free soy sauce (like tamari) to make the recipe gluten-free.To avoid sticky noodles, rinse them in cold water and toss with a little sesame oil after cooking.This salad is best served cold and keeps for up to 3 days in the fridge.Customize with proteins like tofu, shrimp, chicken, or beef.Keep the dressing separate if making ahead to maintain texture.
