This Broccoli Salad is a delightful blend of freshness and crispness, bursting with flavor, and ready in just 20 minutes! It makes for a perfect starter or side dish to complement any meal.

Recipe Ingredients

• Broccoli Florets: Adds a fresh, earthy flavor and a crunchy texture, forming the nutritious base of the salad.
• Cauliflower Florets: Complements broccoli with its mild, slightly nutty taste.
• Bacon: Infuses a savory, smoky flavor, creating a rich contrast to the fresh vegetables.
• Dressing (Mayonnaise, White Vinegar, Granulated Sugar): Binds the ingredients with its creamy texture, while the sweetness and acidity balance the flavors.

See the recipe card for full information on ingredients and quantities.

How to Make Broccoli Salad

Step #1: In a small bowl, combine the mayo, white vinegar, and granulated sugar for the dressing and stir well.

Step #2: Next, in a large salad bowl, mix together all the salad ingredients.

Step #3: Then, pour the dressing onto the salad and mix well.

Step #4: Chill in the fridge for 1 hour before serving, allowing the dressing to infuse the salad with flavor.

Step #5: Finally, serve and enjoy!

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Broccoli Salad Recipe

This Broccoli Salad is a delightful blend of freshness and crispness, bursting with flavor, and ready in just 20 minutes! It makes for a perfect starter or side dish to complement any meal.

Course Salad, Side Dish, Side Dishes

Cuisine American, North American

Diet Vegetarian

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 263kcal

Author Linda

Ingredients

For the Salad

• 4 cups fresh broccoli florets
• 2 cups fresh cauliflower florets
• 6 strips of bacon cooked and crumbled
• 1/2 cup red onion finely diced
• 1/8 cup golden raisins
• ⅛ cup craisins (also known as dried cranberries)
• 1/8 cup almond slices or whole almonds toasted

For the Dressing

• 1/2 cup mayonnaise
• 2 Tbsp white vinegar
• 4 Tbsp granulated sugar

Instructions

• In a small bowl, combine the mayonnaise, white vinegar, and granulated sugar for the dressing.
• Next, in a large salad bowl, mix together all the salad ingredients.
• Then, pour the dressing onto the salad and mix well.
• Chill in the fridge for 1 hour before serving, allowing the dressing to infuse the salad with flavor.
• Finally, serve and enjoy!

Video

Notes

Storage Info:

Store broccoli salad in an airtight container in the refrigerator for up to 3-4 days for freshness. It’s best to avoid freezing, as it can make the broccoli and other ingredients mushy and lose their crisp texture upon thawing.

Nutrition

Serving: 1serving | Calories: 263kcal | Carbohydrates: 21g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 16mg | Sodium: 284mg | Potassium: 404mg | Fiber: 3g | Sugar: 14g | Vitamin A: 393IU | Vitamin C: 72mg | Calcium: 51mg | Iron: 1mg

Enjoy this simple Italian Chopped Salad, packed with your favorite Italian flavors. Made with Kalamata olives, salami, pepperoncini, and mozzarella and topped with a tangy Italian Vinaigrette. A satisfying, easy-to-make dish ready in just 25 minutes!

Recipe Ingredients

• Romaine Lettuce: Crisp and mildly sweet, Romaine adds freshness and crunch, forming the salad’s base.
• Kalamata Olives: These olives add a bold, salty flavor that contrasts well with the fresh, crisp ingredients.
• Garbanzo Beans (Chickpeas): Nutty and creamy, Chickpeas add protein and substance.
• Grape Tomatoes: Juicy and sweet, these tomatoes add a burst of freshness.
• Cucumber: Offering a cool, hydrating crunch, Cucumber balances the Italian chopped salad ingredients.

See the recipe card for full information on ingredients and quantities.

How to Make Italian Chopped Salad

Step #1: In a large bowl, combine the dressing ingredients and whisk them together well.

Step #2: In a large salad bowl, add the lettuce and all the toppings on top. Do not add the salad dressing until you are ready to serve.

Step #3: When ready to serve, add ½ cup of the Italian Dressing to the salad and toss everything together. Serve and enjoy!

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Italian Chopped Salad Recipe

Enjoy this simple Italian Chopped Salad, packed with your favorite Italian flavors. Made with Kalamata olives, salami, pepperoncini, and mozzarella and topped with a tangy Italian Vinaigrette. A satisfying, easy-to-make dish ready in just 25 minutes!

Course Salad

Cuisine Italian

Diet Gluten Free

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 449kcal

Author Linda

Ingredients

• 4 cups romaine lettuce rinsed and chopped
• 1/2 small red onion cut into thin slices
• 1 can garbanzo beans (chickpeas) drained and rinsed
• 1 cup grape tomatoes halved
• 1 cucumber peeled, seeded, cut in half, and sliced
• 1/3 cup pepperoncini slices about 5 peppers
• 1/2 cup Kalamata olives halved
• 4 oz pearl mozzarella balls
• 3 oz sliced salami
• 1/2 cup Italian Vinaigrette Dressing recipe below

Italian Vinaigrette Dressing

• 1 cup olive oil
• 3 Tbsp red wine vinegar
• 1 Tbsp dried oregano
• 1 tsp dried basil
• 1 Tbsp fresh lemon juice
• 2 cloves garlic minced
• 1 Tbsp Kalamata olives minced
• 2 Tbsp Parmesan cheese finely grated
• 1/4 tsp ground black pepper

Instructions

• In a large bowl, combine the dressing ingredients and whisk them together well.
• In a large salad bowl, add the lettuce and all the toppings on top. Do not add the salad dressing until you are ready to serve.
• When ready to serve, add ½ cup of the Italian Dressing to the salad and toss everything together. Serve and enjoy!

Video

Notes

Storage Info:

Storing your Italian chopped salad is easy and convenient for maintaining its freshness and flavor. It’s best to store the salad in an airtight container in the refrigerator. It can stay fresh for up to 3-4 days. For optimal freshness, use a Mason jar to store the dressing separately from the salad ingredients until you’re ready to consume it. This will help in retaining the crispiness of the vegetables.

Nutrition

Serving: 1serving | Calories: 449kcal | Carbohydrates: 5g | Protein: 7g | Fat: 46g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 497mg | Potassium: 242mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2288IU | Vitamin C: 6mg | Calcium: 104mg | Iron: 1mg

This Korean Cucumber Salad recipe has fresh and crisp cucumbers for a crunch and with a kick of spice from Korean red pepper powder – it’s a great addition to any Asian meal!

If you love Korean dishes then you must try out my Pajeon – Korean Savory Pancakes and Vegetarian Korean Bibimbap Bowls!

Spicy Lovers, this recipe is for you!

This Korean cucumber salad recipe is not for the faint hearted when it comes to spice. When I tell you it packs a punch, it PACKS A PUNCH!

I made the mistake of taking this recipe to a friend who I forgot was not a fan of spice and I may have laughed a little too much when she started coughing after taking a bite from how spicy this dish is. Don’t worry, she is fine now and I actually made my Banoffee Pie and took it over to her, because what says I’m sorry more than pie?

How to Make Korean Cucumber Salad

Assemble your ingredients. For exact amounts see the recipe card below.

Add the cucumbers into a large bowl and coat in the rice wine vinegar and sea salt. Mix it together and let it marinate in the fridge for 30 minutes.

While it is marinating, prepare the dressing by mixing all ingredients together in a small bowl. If you can’t find Korean Red Pepper Powder, then you can click here to get it from Amazon.

After 30 minutes rinse the cucumbers and drain into a colander, be sure to rinse well.

Return the cucumbers to the clean bowl and add in the dressing, be sure to coat all the cucumbers well.

Finally, serve and enjoy!

Storage Information

Storage

You can store this dish in an airtight container in the fridge for 3-5 days. However keep in mind the longer this recipe sits in the fridge the less crisp the cucumbers will be.

Other Delicious Cucumber Salads

• East African Mango and Cucumber Salad
• Thai Cucumber Salad
• Turkish Cucumber, Feta, and Tomato Salad

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Korean Cucumber Salad Recipe

This Korean Cucumber Salad recipe has fresh and crisp cucumbers adding a crunch and with a kick of spice from Korean red pepper powder it's a great addition to any Asian meal!

Course Salad

Cuisine Korean

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 38kcal

Author Linda

Equipment

• Korean Red Pepper Powder

Ingredients

• 2 large cucumbers sliced into ¼ inch rounds
• 1 Tbsp rice wine vinegar
• 1 tsp sea salt

For the Dressing

• 1 Tbsp rice wine vinegar
• 1 tsp Korean Red Pepper Powder You can also use Chipotle Chili Powder if you cannot find the Korean Red Pepper Powder
• 1 tsp granulated sugar
• 1 clove garlic minced
• 1 tsp sesame seeds
• 1 tsp sesame oil

Instructions

• Add the cucumbers into a large bowl and coat in the rice wine vinegar and sea salt. Mix it together and let it marinate in the fridge for 30 minutes.
• While it is marinating, prepare the dressing by mixing all ingredients together in a small bowl.
• After 30 minutes rinse the cucumbers and drain into a colander, be sure to rinse well.
• Return the cucumbers to the clean bowl and add in the dressing, be sure to coat all the cucumbers well.
• Finally, serve and enjoy!

Video

Nutrition

Serving: 1serving | Calories: 38kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 593mg | Potassium: 219mg | Fiber: 1g | Sugar: 3g | Vitamin A: 256IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg

This Curry Chicken Salad recipe is a delicious blend of chicken, savory curry powder, sweet grapes, scallions, celery and cashews for a side dish, snack or a great sandwich.

This curry chicken salad with grapes recipe is so easy to make and so good!

Trust me, if you like curry, you will love this recipe!

This chicken curry salad with grapes recipe is a great way to use up any leftover cooked chicken you have as long as it isn’t heavily seasoned – like a lemon-pepper seasoned chicken – since that would impact the flavors of this recipe. Salt and pepper seasoning is just fine. You can use grilled chicken, roasted chicken, or even a store-bought rotisserie chicken. I like to use boneless skinless chicken breasts that I bake and then shred.

Many Ways to Serve Curry Chicken Salad

Another reason I love this recipe is that there are so many ways to serve this salad!

Sandwiches

Grab your favorite sandwich bread or a croissant, fill with this salad, add lettuce if you want, and voila, you have a great curry chicken salad sandwich for home or to go.

Wraps

Fill a tortilla, pita or thin flatbread with this curry chicken salad, add lettuce if you want and you have a tasty wrap.

Lettuce Wraps

Want a lighter wrap? If so, then use lettuce leaves instead of bread and fill with the chicken salad, roll up and enjoy this gluten free version.

On Greens

Top a lettuce salad or a mixed greens salad with this curried chicken salad for a lighter, but still delicious, gluten free meal.

With Crackers

For a snack or light meal, serve this salad on top of your favorite crackers.

How to Make Curry Chicken Salad

Gather your ingredients. For exact amounts of each ingredient, please see the recipe at the end of this post.

In a large bowl whisk together the mayonnaise, sour cream, curry powder, honey, lime juice, and salt.

It will look like the photo below when it is well mixed.

Add in the cooked and shredded chicken, celery, grapes, and scallions and toss to combine.

Cover with plastic wrap and set in the refrigerator to chill until you are ready to serve.

When you are ready to serve, stir in the cashews and enjoy!

Frequently Asked Questions About this Curry Chicken Salad

How can I make this vegan?

We recommend the following substitutions to make this a vegan curry chicken salad:

• Replace the mayonnaise with vegan mayonnaise.
• Replace the sour cream with vegan sour cream.
• Replace the honey with agave syrup.
• Replace the chicken with chickpeas.

How can I make this dairy-free?

Replace the sour cream with mayonnaise.

How long will this keep in the refrigerator?

This curried chicken salad should last about 3-4 days in a sealed container in the refrigerator, so you can easily make this a day or two in advance for meal prep.

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Curry Chicken Salad Recipe

This Curry Chicken Salad recipe is a delicious blend of chicken, savory curry powder, sweet grapes, scallions, celery and cashews for a side dish, snack or a great sandwich.

Course Salad

Cuisine Thai

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 6 Servings

Calories 478kcal

Author Linda

Equipment

• Cutting Boards
• Chef Knife
• Mixing Bowl Set

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 Tablespoon curry powder
• 2 Tablespoons honey
• 2 Tablespoons lime juice
• 3/4 teaspoon salt
• 4 1/2 cups cooked shredded chicken
• 1 1/2 cup diced celery
• 1 1/2 cup seedless grapes halved
• 3 scallions all parts diced
• 2/3 cup cashews

Instructions

• In a large bowl whisk together the mayonnaise, sour cream, curry powder, honey, lime juice, and salt.
• Add in the cooked and shredded chicken, celery, grapes, and scallions and toss to combine.
• Cover with plastic wrap and set in the refrigerator to chill until you are ready to serve.
• When you are ready to serve, stir in the cashews and enjoy!

Video

Nutrition

Serving: 1serving | Calories: 478kcal | Carbohydrates: 21g | Protein: 29g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 22g | Cholesterol: 95mg | Sodium: 584mg | Fiber: 2g | Sugar: 14g

This Italian Pasta Salad recipe is a burst of color filled with salami, pepperoncini, Kalamata olives, mozzarella and so much more for a cool, zesty taste you will love!

I don’t know if you have heard the saying “Eat the Rainbow” but this zesty Italian Pasta Salad recipe truly encompasses that idea of eating a variety of vegetables.

This recipe is quick and easy and is also great for sharing and to save for leftovers the next day as well.

How To Make Italian Pasta Salad

Here is the process to make this delicious Italian Pasta Salad recipe. Assemble the ingredients. For the exact amounts, please see the recipe details at the end of this post.

In a large pot bring water to a boil.

Cook pasta until it cooks through, about 10 minutes. I recommend cooking the pasta until it is al dente, so it doesn’t get mushy.

While the pasta is cooking, prepare the dressing by whisking together all of the dressing ingredients.

Drain the pasta and rinse with cold water until cool, about 1 minute. Drain water and add to a large bowl.

Add in pepperoni, salami, tomatoes, mozzarella, pepperoncini, Kalamata olives, green bell pepper, red onion, parsley and basil and stir everything in together.

After everything is stirred in together, pour 2/3 of the Italian dressing over the pasta and toss to combine. Add more dressing if desired or serve the remainder on the side.

Serve and enjoy!

Dietary Variations

Gluten Free: To make this recipe gluten free simply use gluten-free pasta. I am not gluten free but I love the Banza pasta, and there is also gluten free Barilla pasta that is another great alternative.

Non-Dairy: For non-dairy diets be sure to remove the mozzarella balls and replace the mayonnaise in the dressing with a non-dairy mayo or your preferred mayo substitute.

Vegetarian/Vegan: If you are on a vegetarian diet simply remove the pepperoni and salami. For a Vegan diet, remove these along with the mozzarella balls and replace the mayonnaise with your preferred substitute and you are all set!

Frequently Asked Questions

Can I make this in advance? Yes! This easy pasta salad recipe can sit in the refrigerator for 24 hours if needed, but be sure to hold off on pouring the dressing until you are ready to serve.

Do I have to use rotini pasta? Not at all. Rotini is my favorite pasta to use for a pasta salad because it holds in the dressing and the seasonings well but if you prefer something else then use it!

Dishes to Pair with Pasta Salad

This Pasta salad has an Italian flare but can also be used at a backyard barbeque. Here are a few recipes I would pair with this pasta salad:

Tuscan Chicken Skillet

Crockpot Barbacoa Beef

Sweet and Spicy Pulled Pork

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Italian Pasta Salad Recipe

This Italian Pasta Salad Recipe is a burst of color filled with salami, pepperoncini, Kalamata olives, mozzarella and so much more for a cool, zesty taste you will love!

Course Salad

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 183kcal

Author Linda

Ingredients

For the Pasta Salad

• 12 oz. Rotini Pasta
• 6 oz. fresh mozzarella cheese balls cut in half
• 3 oz. sliced salami cut into ¼ inch wide pieces
• 3 oz. pepperoni cut into ¼ inch wide pieces
• 1 cup baby tomatoes cut in half
• 1/2 cup diced green bell pepper
• 1/2 cup diced red onion
• 1/2 cup kalamata olives sliced in half
• 1/3 cup sliced pepperoncini
• 1 Tablespoon chopped parsley
• 1 Tablespoon sliced basil leaves

For the Dressing

• 1/3 cup red wine vinegar
• 1 Tablespoon honey
• 1 Tablespoon Dijon mustard
• 1 Tablespoon Italian seasoning
• 2 teaspoons mayonnaise

Instructions

• In a large pot bring water to a boil.
• Cook pasta until it cooks through, about 10 minutes. I recommend cooking the pasta until it is al dente, so it doesn't get mushy.
• While the pasta is cooking, prepare the dressing by whisking together all of the dressing ingredients.
• Drain the pasta and rinse with cold water until cool, about 1 minute. Drain water and add to a large bowl
• Add in pepperoni, salami, tomatoes, mozzarella, pepperoncini, Kalamata olives, green bell pepper, red onion, parsley and basil and stir everything in together.
• After everything is stirred in together, pour 2/3 of the Italian dressing over the pasta and toss to combine. Add more dressing if desired or serve the remainder on the side.
• Serve and enjoy!

Video

Notes

Dietary Variations

Gluten Free: To make this recipe gluten free simply use gluten-free pasta. I am not gluten free but I love the Banza pasta, and there is also gluten free Barilla pasta that is another great alternative.

Non-Dairy: For non-dairy diets be sure to remove the mozzarella balls and replace the mayonnaise in the dressing with a non-dairy mayo or your preferred mayo substitute. 

Vegetarian/Vegan: If you are on a vegetarian diet simply remove the pepperoni and salami. For a Vegan diet, remove these along with the mozzarella balls and replace the mayonnaise with your preferred substitute and you are all set!

Nutrition

Serving: 1serving | Calories: 183kcal | Carbohydrates: 13g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 26mg | Sodium: 443mg | Fiber: 1g | Sugar: 3g

This Mango Salad recipe has sweet mangoes, crisp bell peppers and onions, and a tangy lime dressing that blends together perfectly for a fresh, delicious taste!

It is almost summertime, do you know what that means? It is warmer outside, everything is green and colorful, and of course that means Summer Barbeques!

There is something about eating outside in the summertime that makes life feel free. And if you are looking for an out of the box side dish to bring to your next barbeque event then look no further than this Mango Salad recipe.

Mangoes have such a natural sweetness to them it is almost like eating candy. If you take that and add the freshness of bell peppers, onions and herbs, and the tang from the lime dressing, add some peanuts for crunch, then you have the perfect summertime side dish!

How To Make Mango Salad

Here is how to make this delicious mango salad! Assemble the ingredients (exact amounts are located in the recipe card below).

If you love mangos as much as I do, then save yourselves some time and grab this great little Mango Slicer, Peeler and Pit Remover Tool. It will make your life so much easier!

For the salad, combine all of the salad ingredients except for the optional peanuts in a serving bowl and toss to combine.

To prepare the salad dressing, combine all the ingredients in a small bowl and whisk them together.

When ready to serve, drizzle the salad dressing over the salad and toss to combine.

Optionally, garnish with roasted peanuts.

Make this Mango Salad Ahead of Time

If you are making this mango salad ahead of time, then keep the dressing and salad separate, cover them both and put them in your refrigerator. When it is time to serve the salad, combine the dressing and salad and optionally garnish with the roasted peanuts.

Fun Facts About Mangoes

Mangoes are related to cashews and pistachios and although I chose to add peanuts to this recipe for some crunch, cashews or pistachios would also be great alternatives to top your mango salad!

The ripeness of mangoes is not judged by color but by giving them a squeeze, if a mango is ripe it will have a little give.

Although Oranges are more well known for their Vitamin C, Mangoes are an excellent source of Vitamin C.

Recipes To Pair With Mango Salad

This mango salad would be the perfect side dish for any cookout and it also pairs well with Thai inspired dishes as well. Here are a few recipes I recommend with this salad:

Thai Cashew Chicken

Sweet and Smoky Homemade BBQ Sauce – if you are looking for the perfect sauce to add to your outdoor barbeque!

Thai Pork With Spicy Green Beans

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Mango Salad Recipe

This Mango Salad recipe has sweet mangoes, crisp bell peppers and onions, and a tangy lime dressing that blends together perfectly for a fresh, delicious taste!

Course Side Dishes

Cuisine North American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 -8

Calories 162kcal

Author Linda

Equipment

• ZYLISS 3-in-1 Mango Slicer, Peeler and Pit Remover Tool

Ingredients

For the Salad

• 3 ripe mangoes peeled and thinly sliced
• 1 red bell pepper sliced thin
• 1/4 red onion sliced thin
• 1/4 cup basil sliced thin
• 1/4 cup fresh cilantro roughly chopped
• 1/4 cup roasted peanuts optional

For the Dressing

• 1/4 cup lime juice about 2 limes
• 2 teaspoons white sugar
• 1/8 teaspoon salt
• 1/2 Tablespoon vegetable oil

Instructions

• For the salad, combine all of the salad ingredients except for the optional peanuts in a serving bowl and toss to combine.
• To prepare the salad dressing, combine all the ingredients in a small bowl and whisk them together.
• When ready to serve, drizzle the salad dressing over the salad and toss to combine.
• Optionally, garnish with roasted peanuts.

Video

Notes

If you are making this salad ahead of time, then keep the dressing and salad separate, cover them both and put them in your refrigerator. When it is time to serve the salad, combine the dressing and salad and optionally garnish with the roasted peanuts.

Nutrition

Serving: 1serving | Calories: 162kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 70mg | Fiber: 4g | Sugar: 26g

This Vegan Bún Chay Vietnamese noodle salad recipe is a delicious and healthy dish you can make in 30 minutes.

Guys, I’m officially over winter. I refuse to accept any more crappy weather.

But that doesn’t have to mean that I have to keep eating soups, stews, and casseroles, right?

I want to eat things that are fresh, and green, and raw, and filled with interesting textures! I have NEEDS.

Needs like this vegan Vietnamese salad bowl. Swoon.

What You Need For This Recipe

This Vietnamese vermicelli salad has;

• Tender rice noodles
• Caramelized tofu
• Raw vegetables
• Lots of crunchy peanuts
• The whole thing is topped with fresh herbs (cilantro + basil + mint)
• And a tangy-salty dressing

I decided it was high time I made a vegan Vietnamese noodle bowl the way I wanted it!

Instead of greasy, deep-fried tofu I wanted mine to be sticky-sweet and caramelized.

Rather than two sprigs of limp herbs, I wanted handfuls of fresh Thai basil, mint leaves, and cilantro.

In lieu of a few stray slices of cucumber, I prefer a Vietnamese bun salad loaded with colorful veggies!

Now, that’s what I’m talking about.

Since I made this at home, I was able to keep the dressing/seasoning vegan by using mushroom soy sauce instead of fish sauce.

One quick note: most of the places around here call this dish “bun chay,” although I’ve also seen it called Vietnamese rice noodle salad, Vietnamese vermicelli noodle salad, Vietnamese bun recipe, bun Vietnamese salad, Vietnamese noodle salad and about a thousand other things so for the sake of argument let’s just refer to it as a Vietnamese cold noodle salad.

Just looking at these pictures is giving me a serious craving! I think it’s time I make my way to the kitchen and properly welcome myself home.

How to Make Vietnamese Noodle Salad

Set a large pot of water on the stove to boil. Assemble the ingredients for the dressing.

Whisk the Vietnamese noodle salad dressing ingredients together in a small bowl. Set aside to infuse.

Cook the noodles according to package directions; rinse with cold water, drain well, then divide into four serving bowls.

Assemble the ingredients for the caramelized tofu.

Heat one tablespoon of peanut oil in a large skillet set over medium heat. Add the tofu pieces and fry until golden brown, about 5 to 7 minutes on both sides.

While the tofu is frying, stir the mushroom soy sauce, sesame oil, and sugar together in a small bowl until the sugar has dissolved.

Once the tofu is browned, pour this mixture into the pan. Allow the sauce to cook in the pan for 1 to 2 minutes, until it begins to thicken. Flip the tofu to ensure the sauce coats and sticks to each side. Cook for another minute or so, until the tofu is caramelized and sticky. Transfer the tofu to the noodle bowls.

Top the noodle bowls with julienned carrot, sliced bell pepper, cucumber half moons, herbs, and peanuts.

Pour a quarter of the prepared dressing over each bowl.

Serve and enjoy!

More Yummy Vegan Recipes to check out:

• Hoisin Tofu Stir Fry with Peppers and Carrots
• Roasted Plantain and Sweet Potato Tostadas
• General Tso Cauliflower
• Sesame Orange Tofu Stir Fry
• Vegan Mushroom Stroganoff
• Thai Red Curry (Vegan)
• Southern Style Vegan Black Eyed Peas

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Vegan Bún Chay Recipe (Vietnamese Noodle Salad Recipe)

This Vegan Bún Chay Vietnamese noodle salad recipe is a delicious and healthy dish you can make in 30 minutes.

Course Salad

Cuisine Vietnamese

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 654kcal

Author Linda

Equipment

• Julienne Vegetable Peeler
• Maggi Seasoning
• Mushroom Soy Sauce

Ingredients

For the Dressing

• 1/4 cup rice vinegar
• 3 tablespoons lime juice
• 3 tablespoons coconut or date sugar*
• 2 tablespoons mushroom soy sauce or low-sodium soy sauce
• 2 tablespoons freshly grated lemongrass white part only
• 1 clove garlic grated
• 1 to 2 bird’s eye chilies sliced (optional)
• 2 to 3 dashes Maggi seasoning
• 1 tablespoon water

For the Bún Chay

• 8 ounces thin rice noodles vermicelli-style
• 2 carrots julienned
• 1 large bell pepper orange, yellow, or red, thinly sliced
• 1 cup English cucumber half moons
• 1 cup cilantro stems and leaves remove tough stem ends if desired
• 1 cup Thai basil leaves
• 1 cup mint leaves
• 1 cup chopped peanuts
• Lime wedges for serving optional

For the Caramelized Tofu

• 1 tablespoon peanut oil
• 14 ounces firm tofu sliced into bite-sized rectangles
• 2 teaspoons mushroom soy sauce or low sodium soy-sauce
• 1 tablespoon sesame oil
• 1 tablespoon coconut or date sugar

Instructions

• Set a large pot of water on the stove to boil for cooking the noodles.
• While the water is heating, whisk the dressing ingredients together in a small bowl. Set aside to infuse.
• After the water is boiling, cook the noodles according to package directions; rinse with cold water, drain well, then divide into four serving bowls.
• Heat one tablespoon of peanut oil in a large skillet set over medium heat. Add the tofu pieces and fry until golden brown, about 5 to 7 minutes on both sides. While the tofu is frying, stir the mushroom soy sauce, sesame oil, and sugar together in a small bowl until the sugar has dissolved.
• Once the tofu is browned, pour this mixture into the pan. Allow the sauce to cook in the pan for 1 to 2 minutes, until it begins to thicken. Flip the tofu to ensure the sauce coats and sticks to each side. Cook for another minute or so, until the tofu is caramelized and sticky. Transfer the tofu to the noodle bowls.
• Top the noodle bowls with julienned carrot, sliced bell pepper, cucumber half moons, herbs, and peanuts. Pour a quarter of the prepared dressing over each bowl. Serve at once.

Video

Notes

*You can also substitute brown or white sugar if needed.

Nutrition

Serving: 1serving | Calories: 654kcal | Carbohydrates: 77g | Protein: 23g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 12g | Sodium: 548mg | Potassium: 697mg | Fiber: 8g | Sugar: 12g | Vitamin A: 7231IU | Vitamin C: 66mg | Calcium: 240mg | Iron: 5mg