Vietnamese Noodle Salad with Chickpeas and Rainbow Carrots Recipe | Vegetarian Times Skip to main content

Vietnamese Noodle Salad with Chickpeas and Rainbow Carrots

The dressing for this herb-laced salad is a simple combination of lime juice and sweet chile sauce, which can be found in Asian markets or the international aisle of most well-stocked grocery stores.



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4 oz. thin rice noodles
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6 Tbs. sweet chile sauce
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2 Tbs. lime juice
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3 cups thinly sliced napa cabbage
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2 rainbow carrots, sliced into thin coins (1 cup)
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¾ cup cooked chickpeas
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¼ cup cilantro leaves
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2 Tbs. finely chopped fresh mint
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¼ cup toasted unsalted cashews, chopped


1. Prepare rice noodles according to package directions. Drain in colander, and rinse under cold water until completely cooled.

2. Stir together sweet chile sauce and lime juice in measuring cup or small bowl.

3. Combine noodles, cabbage, carrots, chickpeas, cilantro, and mint in large bowl. Add chile sauce mixture, and toss to coat. Garnish with toasted cashews.

Nutrition Information: 

5 g
Total Fat: 
5 g
Saturated Fat: 
<1 g
51 g
0 mg
334 mg
5 g
13 g
Serves 4

Comments on this Recipe

Yummy! Added some diced green pepper.

Was super yummy. Added some diced green pepper to it too.

This is SO good!!!! I added sriracha on top of mine. This will definitely become a regular in our house- it was super quick to make!

Very delicious and easy to make! I couldn't find rice noodles so I used angel hair pasta instead.


Veg salad