Vietnamese-inspired cabbage and rice noodle salad

Vietnamese-inspired cabbage and rice noodle salad


101 people made this

About this recipe: A Vietnamese-inspired sauce made with coriander, chillies, lime juice, fish sauce and sugar is tossed with rice noodles, cucumber, shredded cabbage and carrots.


Serves: 4 

  • 5 cloves garlic
  • 1/2 bunch fresh coriander
  • 1/2 green chilli, seeded and minced
  • 4 tablespoons fresh lime juice
  • 3 tablespoons vegetarian fish sauce
  • 3 tablespoons caster sugar
  • 350g (12 oz) rice noodles
  • 2 carrots, julienned
  • 1 cucumber, halved lengthwise and chopped
  • handful chopped fresh mint
  • 4 leaves pak choi
  • 30g (1 oz) unsalted peanuts, chopped
  • 4 sprigs fresh mint

Prep:25min  ›  Cook:2min  ›  Ready in:27min 

  1. Chop the garlic with the coriander and chilli. Transfer the mixture to a bowl, add the lime juice, fish sauce, salt and sugar; stir well. Let the sauce sit for 5 minutes.
  2. Bring a large pot of salted water to the boil. Add the rice noodles; boil for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
  3. Combine the sauce, noodles, carrots, cucumber, mint and cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.

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Reviews (10)


Used different ingredients. This is a nice light and healthy meal, and very delicious. I substituted kale for the cabbage (for a little more nutrition). I'll be making this again. - 24 Jul 2008


Very tasty but definitely needs tweaking. Far too much garlic and sugar. Used red chilli and left seeds in. - 19 May 2014


Really good recipe and I plan to do it again. Whole family (husb, child, me) enjoyed it. A few things: the rice noodles were not fully cooked in 2 minutes (still kind of hard and clumped). I didn't use the cabbage but added extra carrots. And tofu and prawns worked well. Also, cut back slightly on the fresh garlic. Yummy! - 05 Aug 2012

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