Here Is a Refreshing Cold Noodle Salad Recipe to Mix up Your Salad Game

January 24, 2019

Yes, we are still on this salad trip, having made something roasted, something hacked, and even something spicy/tart/sweet all within the month. And we’re not done yet. One of the most refreshing salads to make is a Vietnamese-style cold noodle salad, which is light while still being filling.

Now that’s a colorful-ass bowl.

This version uses a very traditional Vietnamese dressing. You can sub the vegetables for anything fresh and crunchy to your taste (and what’s in season). You can even add meat to this, if you wish. The dish is versatile, and can be served pre-tossed if you’re not in it for the ‘gram.

Vietnamese Cold Noodle Salad

  • Serves: 2 people
  • Active time: 30 minutes
  • Total time: 30 minutes
  • Difficulty: Easy



  • 2 tbsp. brown sugar
  • 2 tbsp. fish sauce
  • 4 tbsp. lime juice
  • 2 red chili, sliced


  • 4 cups rice noodles, cooked and cooled


  • ¼ cup radish, thinly sliced
  • ¼ cup cucumber, thinly sliced
  • ¼ cup carrot, shaved
  • ¼ cup mint leaves, torn
  • ¼ cup microgreens
  • ¼ cup peanuts, roasted
  • 1 lime, halved


  1. For the dressing, whisk together brown sugar, fish sauce, lime juice, and chili until well combined and sugar has dissolved.
  2. Take half the dressing and pour over the cold noodles.
  3. Toss until noodles are fully coated.
  4. Divide noodles into two bowls and top with garnishes.
  5. Spoon over leftover dressing before serving.
Bea Osmeña SEE AUTHOR Bea Osmeña

Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.

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