How To Make Saigon Noodle Salad
Aside from the sour & savory Vietnamese-inspired flavors of this noodle salad, it also has fresh cabbage, cucumbers, and carrots tossed in with some shrimp.
Serves:
Ingredients
For Dressing:
- ¼cupwater,or more to taste
- 3tbsplime juice
- 3tbspfish sauce
- 3tbspbrown sugar,or more to taste
- 1clovegarlic,minced
- 1tspfresh ginger root,minced
- ½tspSriracha chile sauce
For Salad:
- 8ozrice noodles,(1 package) linguine-width
- 2cupsnapa cabbage,thinly sliced
- 1½cupscarrots,matchstick cut
- 8ozshrimp,grilled
- 1cupbean sprouts
- ½English cucumber,halved lengthwise and cut into thin slices
- 2green onions,thinly sliced
- 2⅔tbspfresh mint,chopped
- 2⅔tbspfresh cilantro,chopped
- 2⅔tbspfresh basil,chopped
- ½cuppeanuts,coarsely chopped
Instructions
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Whisk water, lime juice, fish sauce, brown sugar, garlic, ginger, and Sriracha together in a bowl until the sugar is dissolved.
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Bring a large pot of water to a full boil; remove from heat and soak rice noodles in the hot water for 1 minute.
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Stir to separate the noodles and continue soaking for about 3 minutes more until the noodles are tender. Drain noodles and rinse with cold water until cooled.
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Shake noodles in colander to drain as much water as possible.
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Mix noodles, cabbage, carrots, shrimp, bean sprouts, cucumber slices, green onions, mint, cilantro, and basil together in a large bowl.
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Drizzle the dressing over the salad and toss to coat. Top with chopped peanuts.
Nutrition
- Calories: 426.52kcal
- Fat: 10.22g
- Saturated Fat: 1.45g
- Trans Fat: 0.01g
- Monounsaturated Fat: 4.69g
- Polyunsaturated Fat: 3.24g
- Carbohydrates: 66.40g
- Fiber: 5.32g
- Sugar: 12.70g
- Protein: 18.92g
- Cholesterol: 71.44mg
- Sodium: 1565.07mg
- Calcium: 150.39mg
- Potassium: 652.54mg
- Iron: 2.92mg
- Vitamin A: 512.01µg
- Vitamin C: 29.58mg
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