Skill Level
Easy Vietnamese Salad
Ingredients
Carrots | 2 | |
Red Pepper | 2 | |
English Cucumbers | 2 | |
Bean Sprouts | 3 Cups | |
Fresh Mint | 1/2 Cup | |
Cilantro | 1/2 Cup | |
Red Onion | 1 | |
French Fried Onions | 1/2 Cup | |
Red Thai Chillis | 2 | |
Cashews | 1 Cup | |
Bean Thread Noodles | 1.5 Cups |
Dressing
Rice Wine Vinegar | 3 Tablespoons | |
Fresh Lime Juice | 6 Tablespoons | |
Fresh Ginger | 2 Teaspoons | |
Fish Sauce | 2 Tablespoons | |
Vegetable Oil | 3 Tablespoons | |
Red Chili Paste | 1 teaspoon | |
Crushed Garlic | 2 Cloves | |
Sugar | 4 Tablespoons | |
Black Pepper |



We make this salad a lot in our house and it is a crowd favorite! It can be easily doubled too.
I used Roasted Salted Cashews in mine and those combined with the Fish Sauce add enough Salt to the dish.
You can easily make this Vegan by using a Vegan fish Sauce instead of the regular one. Adjust the Dressing to taste.
The amount of Limes you will need for the Dressing is about 3 whole Limes.
- Make the Dressing and set aside to let the flavors blend.
- Slice the Cucumber in half then deseed and slice into half moon shapes.
- Thinly slice the Red Onion into this strips. Do the same with the Red Peppers.
- Peel and matchstick the Carrots.
- Make the Bean Thread Noodles according to the package (it usually involves boiling water and letting the Noodles soak for 3-5 minutes) let them cool by running them under cold water and add a little dressing so it won’t stick together.
- Dump all the Vegetables into a bowl and add the rinsed Bean Sprouts, roughly tear the Mint leaves, then add the Cilantro leaves and Cashews.
- Toss with the Noodles and Dressing right before serving.
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