Vietnamese Vermicelli Noodle Salad
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Recipe: #31492
February 21, 2019
Categories: Lunch, Salads, Nuts/Seeds, Peanut, Vegetables, Carrot, Cucumber, Add it in the lunch box, Easy/Beginner Cooking, No-Cook, Quick Meals, Picnic, Weeknight Meals, Diabetic, No Eggs, Vegan, Vegetarian more
"From our weekday newspaper The West Australian and their lunchbox specials. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (563.3 g)
- Calories 558.6
- Total Fat - 8.4 g
- Saturated Fat - 1.7 g
- Cholesterol - 46.2 mg
- Sodium - 2341.2 mg
- Total Carbohydrate - 96.7 g
- Dietary Fiber - 9 g
- Sugars - 12.2 g
- Protein - 24.4 g
- Calcium - 172.2 mg
- Iron - 4.6 mg
- Vitamin C - 26.4 mg
- Thiamin - 0.3 mg
Step 1
Place the peanuts in a small, airtight container.
Step 2
Tos the salad ingredients together, then tip into your lunchbox.
Step 3
Combine the dressing ingredients in a small jar or container with a tight-fitting lid.
Step 4
Pour the dressing over the salad just before serving and toss well and scatter peanuts over the top.
Tips & Variations
No special items needed.
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