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  • Prep-time: / Ready In:
  • Makes 16 cups

Tender brown rice noodles and chewy black rice (aka forbidden rice) make this Vietnamese noodle salad supremely satisfying. The subtle spice of radishes, crunch of carrots, and juicy sweetness of green peas add delicious textural contrast to the grain-forward base. But the real star of the show is the homemade sweet chili dressing, which brings citrusy heat to this satisfying salad. The finger-licking-good sauce amplifies the flavors of all the other ingredients, and leftovers can easily be used as a dipping sauce for fresh spring rolls. Top the dish with a handful of aromatic herbs and a squeeze of lemon to create an exquisite meal that’s equal parts refreshing and filling.

Tip: To make this dish ahead of time, prepare salads in individual 4-cup airtight containers and store in the refrigerator for up to 3 days. Refrigerate dressing in a separate container and add when you’re ready to serve. Enjoy chilled or at room temperature.

For more vegan Vietnamese-inspired recipes, check out these tasty ideas:


  • ⅓ cup orange juice
  • ¼ cup brown rice vinegar
  • 3 tablespoons low sodium coconut aminos
  • 1 tablespoon finely chopped red onion
  • 2 cloves garlic, minced
  • 1 tablespoon pure cane sugar
  • ½ teaspoon crushed red pepper
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 8 oz. brown rice noodles
  • 3 cups cooked black rice
  • 1 medium cucumber, quartered lengthwise and cut into ¼-inch slices
  • 1 cup matchstick-cut carrots
  • 1 cup frozen green peas, thawed
  • ½ cup sliced radishes
  • ½ cup chopped fresh mint, basil, and/or cilantro
  • Orange wedges


  1. For Sweet Chili Dressing, in a small bowl whisk together orange juice, brown rice vinegar, coconut aminos, red onion, garlic, cane sugar, and red pepper flakes. Season to taste with sea salt and freshly ground black pepper. Refrigerate until ready to serve.
  2. Cook rice noodles according to package directions; drain. Place noodles in ice water to cool; drain well. Arrange noodles and the next six ingredients (through herbs) on plates. Drizzle with Sweet Chili Dressing. Serve with orange wedges.

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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