Best 2 Rice Stick Salad With Shredded Vegetables Recipes

Take a delightful culinary journey to Vietnam with our vibrant Rice Stick Salad with Shredded Vegetables, a refreshing and healthy dish that captures the essence of Vietnamese cuisine. This vibrant salad is a symphony of flavors and textures that offers a delightful balance of sweet, sour, and savory notes. With its medley of shredded vegetables, herbs, and crunchy rice sticks, this salad is a feast for both the eyes and the palate. Served with a tangy dressing made from fish sauce, lime juice, and sugar, this salad is sure to tantalize your taste buds and transport you to the bustling streets of Hanoi or Ho Chi Minh City. As a bonus, the article also features three additional Vietnamese-inspired recipes: a flavorful Vietnamese Pork Meatball Noodle Soup, a refreshing Vietnamese Shrimp Summer Roll with a peanut dipping sauce, and a classic Vietnamese Beef Pho that embodies the essence of Vietnamese street food. Let your taste buds explore the diverse and delicious flavors of Vietnam with this collection of authentic recipes.

Check out the recipes below so you can choose the best recipe for yourself!

RICE VEGETABLE SALAD

Rice Vegetable Salad image

Packed with vegetables, this dish has a touch of Indian flavor. "I first had it at a party and loved the bright look and taste." It's a cinch to double, too! -Sandy Heley, Grand Junction, Colorado

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

1/2 cup uncooked basmati rice
1 can (15 ounces) black beans, rinsed and drained
2 medium carrots, finely chopped
3/4 cup fresh or frozen corn, thawed
3/4 cup chopped tomatoes
1/4 cup minced fresh cilantro
1/4 cup minced fresh parsley
2 tablespoons finely chopped red onion
1/4 cup lime juice
1/4 cup olive oil
1 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Cook rice according to package directions. Meanwhile, in a large bowl, combine the beans, carrots, corn, tomatoes, cilantro, parsley and onion., In a small bowl, whisk the lime juice, oil, cumin, salt and pepper. Stir rice into bean mixture. Drizzle with dressing; toss to coat.

Nutrition Facts : Calories 279 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 245mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein.

MEDITERRANEAN RICE SALAD WITH VEGETABLES

Mediterranean Rice Salad with Vegetables image

This colorful Mediterranean rice salad is a great summertime dish. I used fresh zucchini, carrots, and bell peppers, but you can add any vegetable you like. Replace rice with couscous, farro, or barley, if you prefer.

Provided by lacucinadinadia

Categories Salad Grains Rice Salad Recipes

Time 43m

Yield 4

Number Of Ingredients 13

Ingredients

4 cups water
2 cups uncooked white rice
2 tablespoons extra-virgin olive oil, divided
1 teaspoon herb salt
1 tablespoon chopped capers
1 sprig fresh parsley, chopped
½ lemon, zested
3 zucchini, peeled and grated
2 carrots, peeled and grated
½ yellow bell pepper, cut into cubes
½ red bell pepper, cut into cubes
1 lemon, juiced
salt to taste

Steps:

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 18 to 20 minutes. Remove from heat and pour enough cold water on top of the cooked rice to cover it. Stir to cool. Drain well; transfer rice into a bowl. Stir in 1 tablespoon olive oil and season with herb salt.
Mix capers, parsley, and lemon zest in a small bowl; add to rice. Mix in zucchini, carrots, yellow bell pepper, and red bell pepper. Season with remaining 1 tablespoon olive oil, lemon juice, and salt.

Nutrition Facts : Calories 455 calories, Carbohydrate 87.9 g, Fat 8 g, Fiber 5.8 g, Protein 9.7 g, SaturatedFat 1.2 g, Sodium 385.2 mg, Sugar 5.4 g

Tips:

Choose the Right Rice Sticks: Use thin or medium-width rice sticks for this salad. These cook quickly and have a chewy texture. Look for rice sticks labeled "vermicelli" or "rice noodles" at Asian grocery stores or in the Asian section of your local grocery store.

Soak the Rice Sticks Properly: Follow the package instructions for soaking the rice sticks. Soaking them in hot water for the specified time helps soften them and makes them easier to work with.

Prepare the Vegetables in Advance: Shred or julienne the vegetables while the rice sticks are soaking. This will save you time and ensure that all the components of the salad are ready when you're ready to assemble it.

Use Fresh, Flavorful Herbs: Fresh herbs like cilantro, basil, and mint add a burst of flavor to this salad. Chop the herbs finely just before serving to preserve their flavor and aroma.

Make a Balanced Dressing: The dressing for this salad should be a balance of sweet, sour, and savory flavors. Use a combination of lime juice, fish sauce, and sugar or honey to achieve this balance.

Adjust the Spice Level: If you like spicy food, add some chopped chili peppers or Sriracha sauce to the dressing. Be careful not to overdo it, as you can always add more spice but you can't take it out.

Conclusion:

Rice stick salad with shredded vegetables is a refreshing, flavorful, and healthy dish that's perfect for a light lunch or dinner. It's also a great way to use up leftover cooked rice. With its vibrant colors and textures, this salad is sure to be a hit at your next gathering. So next time you're looking for a quick and easy meal, give this rice stick salad a try. You won't be disappointed!