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Vietnamese Salad with Marinated Mushrooms and Vermicelli
lime dressing

Active: 30 min Total: 45 min
Vietnamese noodle salads are distinctive for their clean, fresh flavors and the lightly sweet dressings that gather in the bottom of the bowl. We add marinated mushrooms and roasted peanuts for a one-bowl dinner that packs tons of flavor!
Tags
Cuisines

Ingredients

Metric
Servings:
4
Vietnamese Dressing with Lime:
  • Garlic - 2 cloves
  • Ginger - 1 inch
  • Brown sugar - 2 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Limes, juice - 2
  • Water - 2 Tbsp
  • Red pepper flakes (opt) - 1/2 tsp
  • Green onions, green parts only - 2 , minced
Marinated Mushroom and Vermicelli Salad:
  • Mushrooms, shiitake (sub white button) - 8 oz , sliced
  • Cooking oil - 1 Tbsp
  • Honey - 3 Tbsp
  • Soy sauce, low-sodium - 3 Tbsp
  • Limes - 1 , juice
  • Rice vermicelli noodles (find these in the ethnic aisle or sub soba or angel hair) - 3 oz
  • Carrots, small - 2 , grated
  • Cucumbers, medium - 1 , matchsticks
  • Green lettuce, small - 1 head , chopped
  • Mint, fresh - 1/4 cup , chopped
  • Peanuts, roasted & unsalted - 1/2 cup
  • Vietnamese dressing with lime (ingredients listed separately) - ~3/4 cup

Nutrition Facts

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Prep

  1. Mushrooms - Prep as directed. (Can be done 3 days ahead)
  2. Cook and marinate mushrooms - Heat a wok or saute pan over medium-high heat. Add oil and saute mushrooms until golden brown and tender, 5 to 6 minutes. Transfer to a shallow bowl and pour honey, soy sauce and lime juice over the top. Stir to combine. Marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
  3. Make dressing - Mince garlic. Grate ginger. Combine garlic, ginger, sugar, vinegar, soy sauce, lime juice, water and red pepper flakes (if using). (Can be done up to 5 days ahead)
  4. Cook rice noodles - Cook according to package instructions. (Can be done up to 3 days ahead)
  5. Carrots / Cucumbers - Prep as directed. (Can be done up to 3 days ahead)
  6. Lettuce / Mint / Green onions - Prep as directed.

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Make

  1. Whisk dressing and sprinkle green onions over the top.
  2. Drain extra liquid off mushrooms.
  3. Assemble salads by combining lettuce, noodles, carrots, cucumbers and mushrooms in serving bowls. Top with mint and peanuts. Pour dressing over salad just before serving. Enjoy!

Nutrition Facts

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