Vietnamese Salad
This refreshing salad comes together quickly. Use whatever fresh veggies and herbs you like. A small handful of chopped nuts adds a nice textural contrast but is optional.
Servings 4
Calories 62kcal
Ingredients
For the dressing
- 4 tablespoons fish sauce
- 2 tablespoons freshly squeezed lime juice 1 lime
- 4 tablespoons coconut aminos
- 1 tablespoon peanut butter or almond butter, optional
- 1 medium clove garlic minced
- 1 teaspoon sriracha optional
For the salad
- 7 ounces kelp noodles such as miracle noodle, or substitute 2 cups thinly sliced cabbage
- 1 medium carrot shredded
- 1/2 cucumber halved, seeded, and thinly sliced
- 1 handful chopped fresh herbs preferably a combination of basil, cilantro, and mint
- 1/2 cup salted peanuts coarsely chopped or almonds, optional
Instructions
- Rinse the kelp noodles under boiling water (helps to remove any residual smell of the packaging). I like to place them in a fine mesh strainer and pour boiling water over them, leaving them to drip dry.
- Combine all dressing ingredients and stir until smooth. Toss with the noodles. Add fresh vegetables and herbs. Garnish with nuts, if using.
Nutrition
Calories: 62kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 1806mg | Potassium: 182mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2575IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 1mg