Love this recipe! I made it tonight with the satay chicken and the sweet and sour cucumbers. Thanks for offering recipes for a full dinner. We enjoyed all of them. Just Wondering if your recipe should call for 2 oz noodles rather than 12? From your photos, our salad with 12 oz of noodles was much bigger. Can’t wait to look through your website and try more of your recipes.
Keep up the great work!
I tried this recipe for the first time tonight and my whole family absolutely loved (devoured) it! I added 2 cups of chopped up BBQ pork (cha-siu) bits to the salad and served it as the main course. Vietnamese rolls for appetizers; and shrimp & snap pea stir-fry as a side dish.
This was wonderful! I didn’t have garlic so I used garlic powder. Added a tsp of Pad Thai sauce, too! I am too lazy to shred all those veggies, so I mixed a bag of Asian salad mix with a bag of tri color shredded cabbage and added cilantro. Next time I will get the bean sprouts and try spicy shrimp. Thank you!
Loved this recipe! Easy to make and a light/refreshing, yet very flavorful salad. Reminded me of what my mom used to make when I was growing up. You can add other vegetables as well (I added some sauteed and cooled mushrooms, green beans, and snap peas). I used Squid brand fish sauce (not marked as gluten free, but does not contain MSG, no added preservatives, or colors). Took a risk, but did not have a gluten reaction! The only change I would make to the recipe is to not toss everything together, except for noodles + sauce. Instead place a portioned nest of noodles in bowl, add veggies and nuts, etc. Or don’t combine noodles with sauce and just add to individual servings. Allows people to add whatever veggies they want and sauce to their own taste preference too. Will make this recipe again!
I made this for a family reunion a couple of days ago, and it has great flavor! I used regular cabbage so it wouldn’t wilt too quickly and just used a potato peeler to get thin strips of carrot. I also added a teaspoon of sesame oil because I like the flavor. I saw that the prep time for the recipe is 15 minutes, and I don’t know how that is possible. Maybe after you’ve rinsed and chopped everything?
I just used a couple small fresh chillies and chopped them up really tiny then added to sauce. Its so good thank you
Ingredients:
3 tablespoons lime juice
1 tablespoon fish sauce
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I thought this was quite good but could have used a bit more dressing. I used 2 red chili padis instead of jalapeno (jalapenos aren’t Vietnamese!) and put the cabbage in with the noodles to cook. Also reduced the fish sauce to 2 tbsp and sugar to 1 tbsp. It was missing something…not sure what…but still pretty good.
The cilantro dressing is soooo good! This can totally be an entree if you add some meat to it, but it is totally fine by itself! The only thing I changed was subbed hoisin sauce and soy sauce for the vegetarian fish sauce (allergic) and omitted the cabbage. Yum!
I tried this recipe for the first time tonight and my whole family absolutely loved (devoured) it! I added 2 cups of chopped up BBQ pork (cha-siu) bits to the salad and served it as the main course. Vietnamese rolls for appetizers; and shrimp & snap pea stir-fry as a side dish.
Everyone LOVED it. I made a double batch of this salad for a picnic. The next day I served it to my in-laws. The 3rd day I took some to work for lunch. We never got tired of it and it was just as good on the 3rd day as the first. I modified by adding hot chili oil because my peppers were quite mild and I used baby bok choy instead of napa cabbage. I also added raw pea pods.
This was exactly the sort of salad I was hoping to find. I loved the fresh mint/lime/peanut combination. The only change I made was to decrease the fish sauce (because my husband hates it), which I subbed with a little salt.
Ingredients:
3 tablespoons lime juice
1 tablespoon fish sauce
4 teaspoons light brown sugar
2 teaspoons peanut oil
2 scallions, sliced
1 small clove garlic, minced
¼ teaspoon crushed red pepper
1 large English cucumber, spiralized and patted dry (4 cups)
1 large carrot, spiralized (3 cups)
¼ cup chopped fresh cilantro
2 tablespoons chopped unsalted peanuts
Preparation:
Whisk lime juice, fish sauce, brown sugar, oil, scallions, garlic and crushed red pepper in a large bowl until the sugar is dissolved. Add cucumber, carrot and cilantro; toss to combine. Serve sprinkled with peanuts.
source :eatingwell.com