Vegan Vietnamese Salad

Besides curries and quick stir-fries, I don’t venture out into Asian cooking much. I’m not sure why. It intimidates me a little as many recipes have quite a few ingredients and it’s reasonably foreign to me. But this vegan Vietnamese salad was the wonderful creation of my sister.

Yes, the same sister that did all the amazing catering for our wedding. She’s an excellent cook, and I’ll be collaborating with her to make some recipes that are meals she whips up on a regular basis.

Everything is super easy for her. She’s very talented and I wanted to share that with you!

Vegan Vietnamese Salad

I’ve had this salad a few times when she’s made it and asked her if she’d be happy to help me measure it out and create it for TMV. She was more than happy to 🙂

So quick and easy, at just 20 minutes, you’ll be adding this to your meal rotation in no time. I hope you guys enjoy this one and trust me. It’s pretty delicious.

Vegan Vietnamese Salad

Other recipes you’ll love:

  1. Summer Kelp Noodle Salad
  2. Simple Potato and Radicchio Salad
  3. Rainbow Falafel Salad
  4. Roasted Eggplant and Capsicum Buckwheat Salad
  5. Mediterranean Pearled Couscous Salad

If you try this recipe, let me know! Would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest

Vegan Vietnamese Salad

Quick Vegan Vietnamese Salad

Yield: 2
Total Time: 20 minutes
Total Time: 20 minutes

Enjoy this 20-minute vegan Vietnamese salad. It's delicious, simple and healthy. Special shoutout to my sister for gifting this recipe to us.


  • 5 shallots, chopped
  • 1 small carrot, julienned
  • Large handful of coriander, roughly chopped
  • Large handful of sprouts washed and drained
  • 1 tbsp coconut oil
  • 1/4 tsp sesame oil
  • 2 medium-large brown mushrooms, diced
  • 100g pearl oyster mushrooms or any other mushroom like enoki or king trumpet
  • 1/2 tsp tamari
  • 100g vermicelli or glass rice noodles
  • Fried onions for garnish


  • 2.5 tbsp tamari
  • 1 tbsp brown rice vinegar (any Asian style vinegar will do, e.g. plum or sushi vinegar)
  • 1/4 tsp sesame oil
  • 2 finely sliced chillies or use to taste
  • 1 cm ginger, finely grated
  • 1 tsp toasted sesame seeds (optional)
  • Pinch of salt


  1. In a large bowl, add the chopped shallots, carrots, coriander and sprouts.
  2. In a frying pan or saucepan, heat the coconut and sesame oil on high heat and add the mushrooms cooking for a few minutes until soft but not soggy. You don't want the mushrooms to go too limp so keep on high heat. Add the tamari and the end to caramelise a little and take off the heat. Set aside to cool.
  3. In a medium saucepan, bring water to the boil and cook the noodles as per packet instructions. It's normally no more than 5-7 minutes. Once cooked, drain and wash under cold water. Make sure that all the excess water has drained before adding it to the bowl with the vegetables.
  4. Make the dressing in a little bowl and pour over the salad.
  5. Mix well and serve with fried onions as a garnish over the top for a crispy texture.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 421Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 1508mgCarbohydrates: 70gFiber: 9gSugar: 13gProtein: 14g

Nutrition information is a rough estimate calculated automatically. The accuracy of this information is not guaranteed.

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