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.
Let's cook with our recipes!
RICE VEGETABLE SALAD
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
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
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
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:
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!
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