Food and Health Communications

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Vietnamese Rice Noodle Salad

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.