Description
A refreshing and vibrant Vietnamese Spring Roll Salad featuring tender rice noodles, fresh herbs, crisp vegetables, and diced shrimp, all tossed in a tangy, flavorful Nuoc Cham sauce. Perfect as a light lunch or dinner, this salad combines textures and flavors reminiscent of classic spring rolls without the wrapping.
Ingredients
Rice Noodles
- 8 ounces thin rice noodles
- 1 teaspoon toasted sesame oil
Salad
- 8 ounces cooked shrimp, diced
- 1 English cucumber, julienned or diced
- 1 cup shredded carrots
- 2/3 cup loosely-packed chopped fresh bean sprouts
- 2/3 cup loosely-packed chopped fresh cilantro
- 2/3 cup loosely-packed chopped fresh mint
- 1/3 cup chopped peanuts
- Half of a small green cabbage, cored and chopped
Nuoc Cham Sauce
- 1/4 cup lime juice
- 3 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 2 tablespoons maple syrup
- 2 garlic cloves, minced
- 1 fresh Thai chili, thinly sliced (or 1/4 teaspoon crushed red pepper flakes)
Instructions
- Prepare the Rice Noodles: Cook the rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water using a strainer until they are completely chilled. Transfer the noodles to a large mixing bowl, drizzle with toasted sesame oil, and toss to coat evenly.
- Make the Nuoc Cham Sauce: In a separate bowl, whisk together lime juice, rice vinegar, fish sauce, maple syrup, minced garlic, and sliced Thai chili until well combined and balanced for a tangy, sweet, and slightly spicy dressing.
- Combine Salad Ingredients: Add diced cooked shrimp, julienned cucumber, shredded carrots, chopped bean sprouts, fresh cilantro, mint, chopped peanuts, and chopped cabbage into the bowl with the noodles.
- Toss the Salad: Pour the Nuoc Cham sauce over the noodle and vegetable mixture. Toss everything together until the ingredients are evenly coated with the dressing. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Serve the salad immediately, garnished with extra lime wedges for added brightness. Alternatively, refrigerate for up to 3 days for flavors to meld further.
Notes
- Use cooked shrimp for convenience or substitute with cooked chicken or tofu for variation.
- For a gluten-free option, ensure rice noodles and fish sauce are certified gluten-free.
- If you prefer a milder spice, omit the Thai chili or reduce the amount.
- This salad is best served fresh but can be stored in the refrigerator for up to 3 days.
- Adjust the maple syrup amount to your desired sweetness level.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
