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Vermicelli noodle salad in a bowl topped with salted peanuts
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2.34 from 3 votes

Vermicelli Salad with Spiralized Vegetables

Louisa Clements
Make a Vietnamese-inspired vermicelli noodle salad with spiralized zucchini and carrot for the perfect, refreshing summer cold noodle salad.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Servings 6


  • 1/3 of a 454g pkg. vermicelli noddles, about 130g
  • 2 carrots, peeled and spiralized
  • 2 zucchinis, spiralized
  • 4 green onions, thinly sliced
  • 1/3 cup chopped mint
  • 1/4 cup chopped cilantro
  • 1/4 cup thinly sliced basil


  • 1/4 cup lime juice
  • 3 tbsp fish sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp granulated sugar
  • 1 tbsp canola oil
  • 1 clove garlic, grated
  • 1/4 tsp hot pepper flakes
  • 2 tbsp Chopped salted peanuts for topping, optional


  • 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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Nutrition Facts
Vermicelli Salad with Spiralized Vegetables
Amount Per Serving
Calories 68 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 730mg32%
Potassium 310mg9%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 7g8%
Protein 2g4%
Vitamin A 3836IU77%
Vitamin C 19mg23%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.