Vietnamese Feta Salad
Prep
20 mins
Cook
0 mins
Servings
6
Difficulty
Easy
This Vietnamese Feta Salad is my go to when I want something fresh and satisfying without spending hours in the kitchen. The best part? It comes together in just twenty minutes with zero cooking required. I love how the creamy feta plays against the bright, tangy lime dressing and crisp vegetables. Cucumbers are packed with hydrating properties and antioxidants, making this not only delicious but genuinely good for you. Since it's so simple to put together and uses affordable ingredients you probably already have at home, I find myself making it constantly for weeknight dinners or when friends drop by unexpectedly.
Ella x
Ingredients
- 250rice noodles
- 100 cubefeta cheese
- 200 slicedcucumber
- 150 slicedcarrots
- 100 slicedred onion
- 20 choppedcilantro
- 60 tablespoonlime juice
- 20 tablespoonfish sauce(optional)
- 10 teaspoonhoney
- 5 teaspoonpepper
- 2 teaspoonsalt
- 20 tablespoonvegetable oil
Detail level
Instructions
- 1
Cook rice noodles according to package instructions. Drain and set aside.
Tip: Use a large pot to cook the noodles to prevent overcooking.
- 2
In a large bowl, combine cooked noodles, cucumber, carrots, red onion, and cilantro.
Tip: Toss gently to combine.
- 3
In a small bowl, whisk together lime juice, fish sauce (if using), honey, pepper, and salt.
Tip: Adjust the seasoning to taste.
- 4
Pour the dressing over the noodle mixture and toss to coat.
Tip: Make sure everything is well combined.
- 5
Add the feta cheese and toss gently to combine.
Tip: Don't overmix the salad.
- 6
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: This will help the flavors come together.
- 7
Just before serving, drizzle with vegetable oil and toss gently.
Tip: This will help keep the salad fresh.
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