Vietnamese salad

Prep: 25 mins
Cook: 5 mins
Vietnamese salad
This healthy salad has a delightful crisp dressing made with coriander, chilli and lime.

5 cloves garlic

Handful fresh coriander

½ green chilli, seeded and finely chopped

150g tofu, cubed

4 tbsp fresh lime juice

3 tbsp vegetarian fish sauce (found in most large supermarkets and Asian markets)

3 tbsp caster sugar

350g rice noodles

2 carrots, peeled and cut into matchsticks

1 cucumber, halved lengthwise and chopped

Handful chopped fresh mint

4 leaves pak choi

30g unsalted peanuts, chopped

Small handful fresh mint leaves, as garnish

Chop the garlic with the coriander,chilli and tofu.

Transfer to a bowl, add the lime juice, fish sauce, salt and sugar then stir well.

Bring a large pot of salted water to the boil.

Add the rice noodles and boil for 2 minutes then drain well.

Rinse the noodles with cold water and drain again.

Combine the noodles, carrots, cucumber, mint and cabbage in a large serving bowl.

Toss well with the dressing and serve the salad with the peanuts and mint.


Preparation Time
25 minutes

Cooking Time
5 minutes

Main ingredients
Pasta & Noodles, Vegetables, Nuts, Oil, Chilli, Spice, Tofu, Herbs

Recipe Type
Dinner, Healthy, Salads, Vegetarian


Special Info

Level of Difficulty


Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device in cookies to serve you personalized content and ads.

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.