Vietnamese Rice Noodle Salad

cooking
Written By Judy Doherty, MPS, PCII

 

Vietnamese Rice Noodle Salad

Here is a delicious salad that is alive with flavor and texture. The smooth noodles provide the base for the shredded chicken and the crunchy veggies, nuts, and sesame seeds. Best of all you can prepare it in 15 minutes or less!

  • 1 ounce rice noodles
  • 1/2 cup chicken breast (cooked shredded )
  • 1 tablespoon peanuts (chopped)
  • 1/2 cup cucumber (sliced)
  • 1/2 cup carrot (grated)
  • 1/4 cup bell pepper (sliced)
  • 2 tablespoons cilantro leaves (fresh)
  • 1 teaspoon sesame seeds (toasted)
  • 1 tablespoon vinaigrette dressing (or sesame ginger salad dressing)
  1. Cook the rice noodles according to package directions, or until tender about 5 minutes. Drain and rinse with cold water.
  2. Place the rice noodles in a large mixing bowl. Add all the veggies followed by the cilantro, peanuts, sesame seeds and dressing. Toss together and serve immediately or chill for future use up to one day.

This salad looks great piled on a plate. You can be very creative with the ingredients using tofu or fish and a variety of veggies.

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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