Quick Vegan Vietnamese Salad
This quick and easy vegan Vietnamese salad is perfect for a healthy and nutritious meal when you’re short on time. Full of flavour and different textures, it will quickly become a new favourite in your home.
Perfectly balanced and vibrant salad, that is perfect for the warmer months.
This recipe can easily be adapted to your own palette with the ingredients that you like and what you have on hand.
Experiment with it and see what you enjoy!
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A vegan Vietnamese salad that’s not complicated
Sometimes when you create dishes from cuisines that you’re not too familiar with, you can feel intimidated and struggle to find ingredients to use.
Not with this recipe!
It’s the perfect introduction and can give you the confidence you need to continue exploring.
Other recipes you’ll love:
- Summer Kelp Noodle Salad
- Simple Potato and Radicchio Salad
- Rainbow Falafel Salad
- Roasted Eggplant and Capsicum Buckwheat Salad
- Lemongrass Tofu
- Vegan Bún Chay Noodle Bowl (Vietnamese Noodle Salad)
If you try this recipe, let me know! We’d love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest.Print
Quick Vegan Vietnamese Salad
- Total Time: 20 minutes
- Yield: 2
Enjoy this 20-minute vegan Vietnamese salad. It’s delicious, simple and healthy.
- 5 scallions / spring onions, chopped
- 1 small carrot, julienned
- Large handful cilantro / coriander, roughly chopped
- Large handful sprouts, washed and drained
- 1 tablespoon coconut oil
- ½ teaspoon sesame oil
- 2 medium-large brown mushrooms, diced
- 100g / 3.5 ounces pearl oyster mushrooms (or any other mushrooms like enoki or king trumpet)
- ½ teaspoon tamari (or soy sauce)
- 100g / 3.5 ounces vermicelli or glass rice noodles
- Fried onions, for garnish
- 2½ tablespoons tamari (or soy sauce)
- 1 tablespoon brown rice vinegar (or any Asian style vinegar will do, e.g. plum or sushi vinegar)
- ¼ teaspoon sesame oil
- 2 red chillies, finely sliced (or to taste)
- 1-inch piece ginger, finely grated
- 1 teaspoon toasted sesame seeds (optional)
- Pinch of salt
- In a large bowl, add the chopped scallions, carrots, cilantro, and sprouts.
- In a skillet or saucepan on high heat, heat the coconut and sesame oil and add the mushrooms cooking for a few minutes until soft but not soggy. You don’t want the mushrooms to go too limp so keep on high heat.
- Add the tamari at the end to caramelise a little and take off the heat. Set aside to cool.
- In a medium saucepan, bring water to a boil and cook the noodles as per packet instructions. It’s normally no more than 5-7 minutes. Once cooked, drain and wash under cold water. Make sure that all the excess water has drained before adding it to the bowl with the vegetables.
- Combine all the dressing ingredients in a little bowl and stir well to incorporate. Pour over the salad.
- Mix well and serve with fried onions as a garnish over the top for a crispy texture.
- Diet: Vegan
Looks so good! I have to make this!
Just saw this Yolanda. Hope you enjoy this recipe as much as we do!