Vietnamese & Vegan Rice Vermicelli Salad

  • Servings: 3 or 4

This salad is delightful, fresh and healthy! It can be a simple meal on it’s own or an accompaniment to another dish.

The Vietnamese use fish sauce but for this vegan version we will use soy sauce instead.

NB: you can replace some of the vegetables and use others, to your liking.


  • 2 handfuls of cooked rice vermicelli
  • 2 handfuls of cabbage, finely shredded
  • 2 handfuls of carrots, cut into ribbons with a peeler
  • 1 or half green pepper, finely sliced
  • 2 spring onions, finely sliced lengthwise
  • 1 thumb of fresh ginger and 2 garlic cloves, all grated
  • 1 handful of fresh mint, finely shredded
  • Juice of 1 lime (lemon if no lime), or to your taste
  • 2 or 3 tbsp of sweet chili sauce (or same amount of sugar, and chili to your taste)
  • 2 or 3 tbsp of soy sauce
  • 1 tsp of sesame oil
  • 1 tbsp of rice vinegar
  • 1 small handful of roasted peanuts


Step 1

Prepare the dressing by whisking ginger and garlic with lime, sweet chili sauce, soy sauce, sesame oil and rice vinegar. Taste, and adjust to your liking if needed.

Step 2

In a large bowl, combine the cooked Vermicelli and the vegetables with the dressing. Toss well then scatter the peanuts on top. Chill before serving.

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