Fresh Vietnamese Veggie and Sprout Salad

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This Fresh Vietnamese Veggie and Sprout Salad is such a great summer salad. It is loaded with fresh veggies and sprouts and the perfect combo of flavors and textures! It is also so simple to throw together and no oven needed on these hot summer days!

Prepping the veggies

The most time consuming part of this salad is prepping the veggies. Don’t let that intimidate you though, it really isn’t too hard. I like my veggies to be cut fairly thin. Chunky salads are not my favorite kind. I prefer bite size or smaller pieces.

woman slicing veggies for salad

I also add purple cabbage in wherever I can as it is such a pretty veggie. The color is so vibrant.

woman slicing purple cabbage for salad on plastic cutting board

The salad is coming together. Also, I buy my carrots in matchstick as it is so much simpler.

sliced veggies in bowl for salad

The noodles

I was looking for a shorter and thinner noodle to use, like a vermicelli, but in our small town the best I could find was a pad Thai noodle. So I broke them into smaller sections and called it good. Cook the noodles according to directions on the package. Drain and rinse with cold water. Drain again. Add to the salad.

woman adding rice noodles to a Vietnamese salad

The dressing

Once the salad components are put together , start on your dressing. With only 5 ingredients it comes together quickly. Start with the fish sauce.

woman pouring fish sauce into mason jar for dressing

Then the rice vinegar. Add remaining ingredients and shake well.

woman pouring rice vinegar into mason jar for dressing.

Assembling the Fresh Vietnamese Veggie and Sprouts Salad

Now that all your veggies and sprouts are in your bowl, pour the dressing over top. Mix well to combine and that’s it. Ready to go. I like to top with a little more sprouts, peanuts and green onions, but that is up to you!

boy pouring dressing over Vietnamese salad from mason jar

Don’t you want to just dig in?!?

Fresh Vietnamese Veggie and Sprout Salad in ceramic bowl

This salad is just so beautiful to me. All the colors, texture and flavors make this such a great dish.

Fresh Vietnamese Veggie and Sprout Salad in ceramic bowl

How long will it hold?

There are plenty of salads that hold over well. I don’t feel like this Fresh Vietnamese Veggie and Sprouts Salad is one of them. The veggies start to get a little soggy and the cucumbers release too much moisture. So, you can keep it up to a day or 2 in the fridge, but I don’t recommend it!

Fresh Vietnamese Veggie and Sprout Salad in ceramic bowl

One thing I love about this salad is you can add any veggies you prefer. I have listed out the ones I used, but you can always add or subtract with what you are into!

Fresh Vietnamese Veggie and Sprout Salad in ceramic bowl

Other Options

Looking for a little more meat in your life? These teriyaki chicken burgers would pair perfectly with this salad! Salmon Fritters are also a really popular recipe on the blog, they would be so good with this Fresh Vietnamese Veggie and Sprout Salad!

If you are looking for another salad idea, I have plenty! Check these out.

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Fresh Vietnamese Veggie and Sprout Salad

This simple salad is loaded with so many good and healthy veggies you won't be able to resist!
Course Salad
Cuisine Vietnamese
Keyword fresh veggie salad, healthy salad dressings, rice noodles, veggies salad, vietnamese salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 serving
Author Amy- A Red Spatula

Ingredients

  • 6 ounces thin rice noodles I was limited in what I could find, so I used pad thai noodles and broke them into smaller sections. Cook as directed. Rinse well with cold water and set aside to drain while you prep veggies.
  • 1 cup matchstick carrots
  • 3 cups cucumber cut into thin strips
  • 1 cup shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1/2 cup green onions, 1/8-1/4 inch sections
  • 1/2 cup radishes cut into thin strips like the cucumbers. Or you can cut them however you choose 🙂
  • 1/2 cup lightly salted peanuts
  • 1-2 cups sprouts I used an alfalfa/clover mix
  • 1/3 cup fish sauce
  • 1/2 cup rice vinegar
  • 3 tablespoons honey or sugar
  • 1 teaspoon minced garlic
  • 1-2 teaspoons chili sauce I like this a little spicy, so we use about 3 teaspoons. If you don't like it spicy, reduce to one teaspoons or leave it out all together.

Instructions

  • Combine all veggies and noodles in bowl.
    Combine fish sauce, rice vinegar, sugar, garlic and chili sauce into small bowl and whisk.
    Pour dressing over the salad and mix well.
    This salad is best eaten quickly. It will hold over night, but the veggies definitely get a little soggy. If that doesn't bother you, then double the batch and use it for meal prep!
    Now, sit back and enjoy. You deserve it!

About The Author

Amy