Vietnamese Zoodle Noodle Salad

5 from 2 votes

Vietnamese Zoodle Noodle Salad

This delicious Vietnamese zoodle noodle salad is packed full of crunchy veggies, tossed in a sweet and savory honey ginger dressing, and topped with crispy shallots.

Prep Time30

Cook Time10

Total Time40

Course: Salad

Cuisine: Asian

Keyword: easy vietnamese noodle salad, rice noodle salad Vietnamese, vietnamese cold noodle salad, vietnamese noodle salad, vietnamese rice noodle salad, vietnamese zoodle salad, zoodle salad, zucchini recipes, zucchini salad

Servings: servings

Author: Brandy O'Neill - Nutmeg Nanny

Equipment

Ingredients

For crispy shallots and garlic:

2 tablespoons avocado oil
1 large shallot thinly sliced
3 cloves garlic thinly sliced
1/4 teaspoon kosher salt

For salad:

10 ounces spiralized zucchini noodles
8 ounces rice noodles prepared according to package instructions, rinsed under cold water and drained
2 cups coleslaw mix
1 cup bean sprouts
2 large carrots julienned
2 serrano peppers thinly sliced
1 large English cucumber julienned
3 tablespoons minced fresh cilantro
3 tablespoons minced fresh Thai basil
2 tablespoons minced fresh mint
Kosher salt to taste

For dressing:

Reserved oil from frying the shallot and garlic
3 tablespoons lime juice
2 tablespoons grated fresh ginger
1 tablespoon fish sauce
1 tablespoon honey
2 large green onions minced

Instructions

For crispy shallots and garlic:

Heat the avocado oil over medium-low heat in a large skillet.
Once hot, fry the sliced shallot and garlic chips with a pinch of salt for 2-3 minutes until golden brown.
Transfer to a paper towel-lined plate and reserve the oil.

For salad:

In a large bowl toss together the zucchini noodles, rice noodles, coleslaw mix, bean sprouts, carrots, serrano peppers, cilantro, Thai basil, mint, fried shallots, and garlic.
Drizzle the dressing over the salad and toss.
Season to taste with salt. Serve immediately.

For dressing:

In a small bowl, whisk together the dressing ingredients.

Nutrition