Rice Noodle Salad with Veggies

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CategoryCuisineTags, , DifficultyBeginner

If you are looking for a cold grab-and-go salad that offers a sweet and tangy bite that is nutritious and delicious…you came to the right place! This salad, also called bun in Vietnamese, is easy to make for a work lunch and delicate enough for a weekend meal during the summer months.

Yields1 Serving
Prep Time25 minsCook Time25 minsTotal Time50 mins

 8 oz thin rice noodles
 ¾ cup rice vinegar
 2 tbsp canola oil
 2 tbsp sugar
 ½ tsp Celtic sea salt
 ¼ tsp white pepper
 1 cup finely shredded carrot
 1 cup finely shredded red pepper
 1 cup finely shredded yellow pepper
 1 cup finely shredded zucchini
 ¼ cup fresh cilantro leavesfinely chopped (garnish)
 1 green onionthinly sliced at an angle (use only the green part for garnish)

1

Soften our cook thin rice noodles according to package directions. Drain and transfer them to your cutting board and chop twice so they are more of a bite size noodle in length. These can be made the day before you plan to use them, just keep them in a sealed container in your refrigerator.

2

Before mealtime, place noodles in a large mixing bowl and set aside.

3

Make the sauce. Place vinegar, oil, sugar, salt and white pepper in a bowl and whisk until ingredients are well incorporated. Add carrot, zucchini, red and yellow peppers and mix together.

4

Add sauce and veggies to noodles and incorporate. Sprinkle in cilantro and green onion.

5

NOTES: I like to use white pepper for this dish because it has a slightly hotter taste and is not visually seen, unlike black pepper which distracts the eye in a delicate dish like this.

Ingredients

 8 oz thin rice noodles
 ¾ cup rice vinegar
 2 tbsp canola oil
 2 tbsp sugar
 ½ tsp Celtic sea salt
 ¼ tsp white pepper
 1 cup finely shredded carrot
 1 cup finely shredded red pepper
 1 cup finely shredded yellow pepper
 1 cup finely shredded zucchini
 ¼ cup fresh cilantro leavesfinely chopped (garnish)
 1 green onionthinly sliced at an angle (use only the green part for garnish)

Directions

1

Soften our cook thin rice noodles according to package directions. Drain and transfer them to your cutting board and chop twice so they are more of a bite size noodle in length. These can be made the day before you plan to use them, just keep them in a sealed container in your refrigerator.

2

Before mealtime, place noodles in a large mixing bowl and set aside.

3

Make the sauce. Place vinegar, oil, sugar, salt and white pepper in a bowl and whisk until ingredients are well incorporated. Add carrot, zucchini, red and yellow peppers and mix together.

4

Add sauce and veggies to noodles and incorporate. Sprinkle in cilantro and green onion.

5

NOTES: I like to use white pepper for this dish because it has a slightly hotter taste and is not visually seen, unlike black pepper which distracts the eye in a delicate dish like this.

Rice Noodle Salad with Veggies