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!
Our Health Matters
Salads like this are a large part of how I get in my vegetable servings every day. I am not the type of person who sits and munches carrots, but give me a big salad and it’s done! This from the USDA- If you are consuming less than the recommended amount of fruits and veggies per day, you may be missing out on important nutrients in your diet, such as folate, magnesium, potassium, fiber and vitamins A, C and K. However, when it comes to getting enough nutrients, eating a variety is also important because each vegetable has a unique nutritional profile.
- Vermicelli Rice Noodles– I couldn’t find them when I decided to photograph this salad, but prefer them as they are so much thinner. The noodles are pretty easy to find though, don’t worry.
- Veggies– And lots of them! I used between 6-8 cups when making this salad. You can use your vegetables of choice, my favorites are cabbage, radish, cucumbers, bell peppers, carrots, etc.
- Sprouts– I used alfalfa, but any sprout or microgreen work well.
- Fish Sauce– This is a must in most Vietnamese dishes, and it is here as well. Fish sauce adds a great depth of flavor to the sauce.
- Rice Wine Vinegar– Another must in Asian-style recipes. It is very common and can be found in most grocery stores.
- Garlic– Another essential ingredient. I mean, you could leave it out… but should you? I don’t think so.
- Chili Sauce– You can use just a little or more when it comes to this sauce. We always love a little heat, so we might add in a little more than most. Adjust as needed. This chili sauce is another ingredient that is pretty easy to find.
- Honey or sugar– I think both are good in this recipe, it is up to you which you prefer to use.
- Peanuts– Not essential, but I love the flavor they add!
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, just plan about 10 minutes of cutting time and for the salad dressing. I prefer bite-size pieces here, but you can always cut to the size you prefer.
I also add purple cabbage wherever I can as it is such a pretty veggie. The color is so vibrant.
I was looking for a shorter and thinner noodle to use, like vermicelli, but the best I could find in our small town was a pad Thai noodle. So I broke them into smaller sections and called it good. Cook the noodles according to the directions on the package. Drain and rinse with cold water. Drain again. Add to the salad.
Once the salad components are put together, start on your dressing. With only 5 ingredients it comes together quickly. Start with the fish sauce.
Then the rice vinegar. Add remaining ingredients and shake well.
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!
Don’t you want to just dig in?!?
This salad is just so beautiful to me. All the colors, texture and flavors make this such a great dish.
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 it really is best the day you make it.
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!
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.
Fresh Vietnamese Veggie and Sprout Salad
- 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.
- 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!