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.

    104 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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