I am so excited about today’s vegan Vietnamese Noodle Salad recipe! I can confirm it is absolutely delicious! Traditional Vietnamese noodle salad recipes contain fish sauce in them, so they are not vegan friendly. I often run into this problem with a lot of store bought sauces and dressing. This is why I love making my own sauces and dressings, because I can count on them being healthy and vegan! The only pre made (ish) sauce I buy from the store is curry, but I make sure to buy certified vegan curries. If your interested in more recipes like this one with healthy vegan sauces, here are some of my favorites:
- Asian Fusion Tofu Tacos
- Raw Vegan Pad Thai
- Red Curry Peanut Noodle Salad
- Green Curry with Crispy Tofu
- Peanut Soba Noodles
Can I add extra protein to this salad?
Of course! This recipe is not a high protein vegan meal, but can easily be bulked up if you’re looking for a more filling recipe. I always like to provide options with my recipes so they can be customized to your taste. If I were to add some plant based protein to this vegan Vietnamese Noodle Salad I would opt for a soy based protein such as edamame, tofu, or tempeh. I think that these protein options would really complement the flavors nicely.
Can I make this Vegan Vietnamese Noodle Salad raw vegan?
I am not a raw vegan, but I love creating raw recipes and providing options for how to make recipes raw vegan friendly. This recipe can easily be made raw vegan, and low calories with just one simple substitution. Simply replace the rice noodles in this recipe for kelp noodles! Kelp noodles are my recent obsession because they are truly a miracle food. Kelp noodles are made from: you guessed it, kelp! They are extremely low in calories and super filling. I love using them as a noodle substitute in recipes that I want to lighten up a bit!
Ingredients for this vegan Vietnamese Noodle Salad:
- Rice noodles
- Cilantro
- Cucumbers
- Carrots
- Green onions
- Mung bean sprouts
- Peanuts
- Rice vinegar
- Limes
- Date syrup
- Coconut aminos
- Red pepper flakes
Vegan Vietnamese Noodle Salad
Equipment
Ingredients
For the noodle salad:
- 1 package rice noodles
- 2 english cucumbers
- 4 carrots
- 1 bunch cilantro
- 3 green onions
- 1 cup mung bean sprouts
- 1/2 cup crushed peanuts
For the sauce:
- 3 tbsp rice vinegar
- 2 limes
- 2 tbsp date syrup
- 1 tbsp coconut aminos
- 1 tsp red pepper flakes
- 3 tbsp water
Instructions
- Begin by preparing the noodles, whether that be by boiling, straining, or soaking.
- Spiralize the cucumbers and carrots to create noodles. Chop the cilantro and green onions. Add all vegetables and noodles to a large bowl.
- Add remaining ingredients to a bowl and whisk together. Pour dressing over salad, toss and enjoy!
Absolutely loved this. The whole family did!
this noodle salad was just what I was looking for the warmer weather. really refreshing!