Vegan
What else can I make with these ingredients?
This recipe may contain allergens
🇻🇳
Vietnam Lemongrass Tofu Rice Salad
Easy 1 hr 5 min~188 kcal 4/10
🥗
Rice Noodle Salad with Cucumber and Mint
This Vietnamese-style salad tosses rice noodles with cucumber and mint.
Easy⏱️ 18 min📖 1 min readServes 4~172 kcal🇻🇳 Vietnamese🌍 Full translation
12 min prep 6 min cook
- #Under 30 min
- Vegan
- Vegetarian
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 18 min- Prep12 min
- Cooking6 min
Ingredients
4 servings
Quick:
- 250 g Rice noodles
- 1 Cucumber
- 0.5 bunch Mint
- 2 tbsp(~30 ml) Lemon juice
- 2 tbsp(~30 ml) Olive oil
- 0.5 dessert spoon(~5 ml) Salt
- 1 tbsp(~15 ml) Soy sauce
- 1 Carrot
- 1 clove Garlic
- 0.3 bunch Fresh cilantro, optional
What else can I make with these ingredients?
Instructions
- 1
Boil the rice noodles according to the package instructions, usually 6 minutes, then drain, rinse in cold water, and let the excess water drain off.
6 min06:00 - 2
Cut the cucumber into long julienne strips, finely grate the carrot, and chop the mint and optional cilantro.
- 3
Prepare the dressing by whisking the olive oil, soy sauce, lemon juice, grated garlic, and salt until smooth.
- 4
Place the noodles, cucumber, carrot, mint, and cilantro in a wide bowl; drizzle the dressing over them and toss gently without crushing.
- 5
Let rest at room temperature for 10 minutes so the aroma settles, then check the taste one last time before serving.
10 min10:00
💡 Tip: Rinse the noodles in cold water after boiling so they do not stick. Those who like heat can add a pinch of red pepper flakes or finely sliced Thai chili.
🍽️ Serving suggestion: Sprinkle roasted peanuts on top and serve at room temperature.
Nutrition (per serving)
~172
kcal calories
3
g protein
30
g carbs
4
g fat
Protein 7%Carbs 71%Fat 22%
GI 33 · Low GIGL 10 · Low GL
1.8g
Sugar
1.7g
Fiber
912.8mg
Sodium
1.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Estimated satiety (per serving)
4/10Moderate satiety, fine between meals
This recipe may contain allergens
- Soy
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Rice Noodle Salad with Cucumber and Mint make?
This recipe serves 4.How long does Rice Noodle Salad with Cucumber and Mint take?
Prep 12 minutes, cooking 6 minutes; 18 minutes in total.Is Rice Noodle Salad with Cucumber and Mint difficult?
This recipe is rated easy.How many calories does Rice Noodle Salad with Cucumber and Mint have?
Approximately 172 kcal per serving. Protein: 3g, carbs: 30g, fat: 4g.Which allergens does Rice Noodle Salad with Cucumber and Mint contain?
This recipe contains Soy. Check it against your dietary needs.Which cuisine does Rice Noodle Salad with Cucumber and Mint belong to?
This recipe belongs to Vietnamese cuisine.How many ingredients does Rice Noodle Salad with Cucumber and Mint need?
This recipe needs 10 ingredients.Is Rice Noodle Salad with Cucumber and Mint filling?
Satiety bar per serving is 4/10; moderately filling, suitable between meals. The score is based on protein, fiber and the satiety index.
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