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Lemongrass Vermicelli Salad Recipe

Lemongrass Vermicelli Salad Recipe
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4.6 from 5 reviews

A refreshing and vibrant Lemongrass Vermicelli Salad with a zesty lemongrass dressing, crisp vegetables, and fragrant herbs, topped with crunchy peanuts. This Vietnamese-inspired salad is perfect for a light and flavorful meal.

Ingredients

Units Scale

Main Salad:

  • 6 ounces rice vermicelli noodles
  • 1 tablespoon sesame oil
  • 1/2 cup shredded carrots
  • 1/2 cucumber, julienned
  • 1/2 cup bean sprouts
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup chopped roasted peanuts
  • 1 scallion, thinly sliced
  • 1 small red chili, thinly sliced (optional)

Lemongrass Dressing:

  • 2 stalks lemongrass (tender inner parts only), finely minced
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce or soy sauce for vegetarian
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 garlic clove, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon neutral oil

Instructions

  1. Cook the Vermicelli Noodles: Cook vermicelli according to package instructions, rinse under cold water, and toss with sesame oil.
  2. Prepare Lemongrass Dressing: Whisk together lemongrass, lime juice, fish sauce or soy sauce, rice vinegar, honey, garlic, ginger, and oil.
  3. Combine Ingredients: In a large bowl, mix noodles, carrots, cucumber, bean sprouts, mint, cilantro, scallions, and chili.
  4. Add Dressing: Drizzle with lemongrass dressing, toss to coat.
  5. Serve: Top with chopped peanuts and serve.

Notes

  • Add grilled tofu, shrimp, or chicken for extra protein.
  • For a spicier kick, increase chili or add sriracha.
  • Best served fresh; refrigerate for up to 2 days.

Nutrition

Find it online: https://easy-tapas-recipes.com/lemongrass-vermicelli-salad-recipe/