Easy Vietnamese Salad

Easy Vietnamese Salad


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


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.

  1. Make the Dressing and set aside to let the flavors blend.
  2. Slice the Cucumber in half then deseed and slice into half moon shapes.
  3. Thinly slice the Red Onion into this strips. Do the same with the Red Peppers.
  4. Peel and matchstick the Carrots.
  5. 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.
  6. 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.
  7. Toss with the Noodles and Dressing right before serving.




20 min


5 min



Skill Level