Vietnamese-inspired cabbage and rice noodle salad

    27 min

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

    106 people made this

    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 in English (81)


    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