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Vermicelli Salad with Spiralized Vegetables
Author:
Louisa Clements
3.63
from
16
votes
Make a Vietnamese-inspired vermicelli noodle salad with spiralized zucchini and carrot for the perfect, refreshing summer cold noodle salad.
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Prep:
15
minutes
minutes
Cook:
5
minutes
minutes
Total:
20
minutes
minutes
Servings:
6
Ingredients
⅓
of a 454g pkg. vermicelli noddles
,
about 130g
2
carrots
,
peeled and spiralized
2
zucchinis
,
spiralized
4
green onions
,
thinly sliced
⅓
cup
chopped mint
¼
cup
chopped cilantro
¼
cup
thinly sliced basil
Dressing:
¼
cup
lime juice
3
tablespoon
fish sauce
2
tablespoon
rice wine vinegar
2
tablespoon
granulated sugar
1
tablespoon
canola oil
1
clove
garlic
,
grated
¼
teaspoon
hot pepper flakes
2
tablespoon
Chopped salted peanuts for topping
,
optional
Instructions
Cook vermicelli noodles to package directions, when they are still warm, toss with spiralized zucchini and carrot, green onion and chopped herbs.
In a small bowl, whisk all ingredients for the dressing until sugar is dissolved.
Pour dressing over rice noodle salad and toss to coat.
Serve with salted peanuts.
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