Name: Pickled Vegetables Rice Noodle Salad Recipe
Yield: 4
Cuisine: Vietnamese

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

History Of Whiskey, From A Medicine, Currency To A Famed Alcohol

Ramadan 2023: This Mutton Taka Tak Recipe Is A Must-Have

Maharashtrian Satori Recipe, A Stuffed Flatbread For Festivities

3 Simple Tricks To Clean Your Dirty Sheet Pans

 How To Make Perfectly Baked Stuffed Capsicum In An OTG Oven

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

An easy side or main with shrimp or tofu, this vietnamese-style noodle salad comes packed with vegetables and fresh herbs.

How to make Pickled Vegetables Rice Noodle Salad Recipe

Sylvia Fountaine

Crawler

Vietnamese

<p>An easy side or main with shrimp or tofu, this vietnamese-style noodle salad comes packed with vegetables and fresh herbs.</p>

Rice Noodles

Garlic clove, finely grated

Finely grated ginger

Fish sauce

T olive or vegetable oil

Fresh lime juice

Rice vinegar

Sriracha chili sauce 4-5 cups your choice of thinly sliced or match stick cut vegetables- carrots, bell peppers, daikon radish, turnips, cucumber., zucchini ribbons

C sliced scallions

Chopped cilantro, basil or mint, or a mix

Cook rice noodles according to directions on the package, rinse with cold running water. (alternately, pour boiling water over noodles in a bowl. Let noodles soak until tender but not mushy, anywhere from 5-15 minutes, depending on he size, then drain and rinse under very cold water until throughly chilled

step 1

In a large bowl add garlic, ginger, fish sauce, lime juice, vinegar, oil, sugar, and sriracha and give a stir. Add the vegetables and toss to coat well. Let sit at least 15 minutes in the fridge, and toss again. 

step 2

Add noodles and half of the herbs to the pickled vegetable bowl; toss to combine. Refrigerate until ready to serve. This salad is best served very cold, so i'll often make it one hour ahead or the day before. 

step 3

Sprinkle the the remaining herbs right over top before serving. 

step 4

If adding shrimp, toss in at the same time as the noodles. 

step 5

Honest Cooking