Posted on 12th Jul 2025

Vermicelli Salad With Quick Pickled Carrot & Daikon

Vietnamese vermicelli salad recipe. Learn how to make a healthy, Asian-inspired rice noodle salad, using mint, coriander, and a quick pickled carrot and daikon mix.

Cuisine

Time

45 mins mins

Servings

4 people people

Ingredients

Pickled Carrot & Daikon

3 carrots, peeled and cut into matchsticks
½ mooli/daikon, peeled and cut into matchsticks
10 tablespoons rice wine vinegar
2 tablespoons light soy sauce
2-3 tablespoons lime juice
3-4 tablespoons caster sugar
1-star anise
Pinch of salt
Dash sesame oil

Rice Noodle Salad

250g rice vermicelli
80g bean sprouts
1 handful mint leaves, picked off the stem
1 handful coriander leaves, picked off the stem
1 handful of shredded iceberg lettuce
1 handful cucumber, de-seeded and cut into matchsticks

The Garnish (optional)

Deep-fried shallots
Crushed, salted peanuts

Method

1. In a small prep bowl, dissolve the sugar into the rice vinegar, along with a pinch of salt. Add the shredded carrots, daikon and star anise, making sure they are all covered completely by the dressing to properly and evenly marinate.

2. Now that this base pickle is complete, you can choose whether to add further condiments to the bowl: we recommend a mix of light soy sauce, lime juice and a dash of sesame oil, which will form your dressing later. Mix these into the matchsticked carrot and daikon, and then leave the bowl to one side for 15-30 minutes minimum.