Foodie Crush · by Heidi Larsen★ 4.2 (11)
Vietnamese Rice Noodle Salad with Berries
NUTRITION · PER SERVING20M COOK
CAL 24%·PRO 24%
CARBS 94G79% OF CAL
9G FIBER55G OTHER30G TOTAL SUGAR
FAT 6G12% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and colorful rice noodle salad with fresh vegetables, berries, herbs, and peanuts in a tangy fish sauce dressing. Refreshing and vibrant.
mainvietnamesesaladbowldairy freegluten free
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces vermicelli rice noodles
- 8 cups spring lettuce greens
- 2 cups berries such as blackberries, strawberries, raspberries, blueberries or pomegranate seeds
- 2 carrots (, thinly shredded or sliced)
- 1 cucumber (, seeded and thinly shredded or sliced)
- 1/2 red onion (, thinly sliced)
- 3 green onions (, chopped)
- 1 cup mint leaves (, torn or sliced)
- 1 cup cilantro (, chopped)
- 1/2 cup fish sauce
- 1/2 cup seasoned rice vinegar
- 3 tablespoons sugar
- 2 cloves garlic (, pressed or minced)
- 1/4 teaspoon crushed red pepper
- sliced limes
- peanuts
At a glance
PER SERVING · TIME 20M
CAL 24%·PRO 24%
CARBS 94G79% OF CAL
9G FIBER55G OTHER30G TOTAL SUGAR
FAT 6G12% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 3870mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 916mg
- Calcium
- 182mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 3870MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.