Instead of a Vietnamese noodle salad try this delicious Vietnamese Zoodle Salad. Spiralized carrots and zucchini pair with the Vietnamese flavors of mint and cilantro in this refreshing salad. Post may contain affiliate links.
Vietnamese Zoodle Salad
I am way late to the zoodle party, but I am happy to have inaugural visit be this gorgeous Vietnamese Zoodle Salad! I admit, I didn’t get what the spiralizer fuss was about. I mean, it’s just veggies. The same veggies that you’ve been eating for years. Except now you make them long and stringy like noodles. Then I got a Spiralizer. And still, it sat there unused. I dutifully pinned posts to my spiralizer board on Pinterest. Then one day, I was staring at some zucchini from my CSA, and I thought, “zoodles, now is the time for zoodles.”
I went searching for something that sounded interesting. I found this Vietnamese Noodle Salad at Food & Wine. It sounded perfect. Quick and easy with all the flavors that I loved! We ate this as a light lunch, it would also be good served with a protein of choice. It was so good! We loved it! The only thing I changed was that I didn’t add red onions. I don’t like raw onions. Usually when a recipe calls for raw onions, I sub my Quick Pickled Onions, but I didn’t have any in the fridge.
Looking for other spiralizer recipes: Try this Miso Chicken with Sweet Potato Noodles.
Vietnamese Zoodle Salad
Spiralized carrots and zuchinni make a refreshing salad in this Vietnamese Zoodle Salad with fresh flavors from the mint and cilantro.
- 3 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 3 medium zucchinis spiralized
- 2 medium carrots peeled and spiralized
- 1/2 cup coarsely chopped peanuts
- 1/4 cup very thinly sliced red onions
- 1/4 cup packed torn fresh basil leaves
- 1/4 packed cup torn fresh cilantro
- 1/4 packed up torn fresh mint
- Sriracha sauce for serving
In a large bowl mix together the dressing ingredients: lime juice, fish sauce and sugar. Add the zucchini, carrots and onions and toss gently. Then add the peanuts, basil, cilantro and mint and toss again just to combine.
Serve with Sriracha on the side.
This week I am linking up with:
Amaze Me Monday |
Lou Lou Girls |
| The Scoop
The Hearth and Soul |
The SITS Girls |
Full Plate Thursday |
Thursday Favorite Things |
Friday Favorites |
Country Cook Weekend Potluck