Vietnamese Cucumber Noodle Salad

Vietnamese Cucumber Noodle Salad

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From: EatingWell Magazine, May 2019

Spiralized cucumbers stand in for rice noodles in this pretty and healthy salad recipe. The dressing for our cool cucumber noodle salad is inspired by the Vietnamese dipping sauce nuoc cham. Use your spiralizer's thick noodle attachment to keep the vegetables crisp and prevent the salad from getting too soggy.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 4 teaspoons light brown sugar
  • 2 teaspoons peanut oil
  • 2 scallions, sliced
  • 1 small clove garlic, minced
  • ¼ teaspoon crushed red pepper
  • 1 large English cucumber, spiralized and patted dry (4 cups)
  • 1 large carrot, spiralized (3 cups)
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons chopped unsalted peanuts

Preparation

  • Prep

  • Ready In

  1. Whisk lime juice, fish sauce, brown sugar, oil, scallions, garlic and crushed red pepper in a large bowl until the sugar is dissolved. Add cucumber, carrot and cilantro; toss to combine. Serve sprinkled with peanuts.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 91 calories; 5 g fat(1 g sat); 2 g fiber; 11 g carbohydrates; 2 g protein; 33 mcg folate; 0 cholesterol; 7 g sugars; 4 g added sugars; 3,284 IU vitamin A; 10 mg vitamin C; 36 mg calcium; 1 mg iron; 370 mg sodium; 298 mg potassium
  • Nutrition Bonus: Vitamin A (66% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat, 1 vegetable, ½ other carbohydrate

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