Vietnamese Rice Noodle and Shrimp Salad
Updated Mar 04, 2026, Published Jul 23, 2024
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Fresh, Flavorful, and Naturally Gluten-Free
When the weather turns warm, nothing satisfies quite like a light yet flavor-packed salad. This Vietnamese Rice Noodle and Shrimp Salad brings together crisp vegetables, tender shrimp, fresh herbs, and a tangy, savory dressing for a meal that feels both refreshing and satisfying. Inspired by classic Vietnamese flavors, this dish is vibrant, colorful, and naturally gluten-free.
Made with GloryLand Brown Rice Noodles, this salad delivers the perfect noodle texture without gluten. The noodles are sturdy enough to hold up to the bright dressing and fresh ingredients, making this recipe ideal for meal prep, entertaining, or an easy weeknight dinner.
Table of Contents
Why This Salad Works
This dish balances sweet, sour, salty, and spicy flavors in every bite. Fresh lime juice provides brightness, fish sauce adds savory depth, and a touch of brown sugar rounds everything out. Crisp cabbage, cucumbers, carrots, and bean sprouts add crunch, while mint and basil bring a fresh herbal note that makes the entire bowl feel light and lively.
Shrimp adds lean protein and pairs beautifully with the tangy dressing and rice noodles. The result is a complete meal that feels nourishing without being heavy.
GloryLand Brown Rice Noodles Make the Difference
Not all rice noodles perform well in cold salads. Some become sticky or fall apart after rinsing. GloryLand Brown Rice Noodles hold their structure beautifully, even when chilled. They have a tender yet slightly chewy bite and absorb the dressing without becoming soggy.
Because they are made from brown rice, they offer a wholesome, whole-grain base that supports a gluten-free lifestyle without sacrificing texture.
What You’ll Need
Fresh lime juice
Fish sauce
Brown sugar
Sesame oil
Garlic, grated
Red chili, finely diced
Kosher or fine sea salt
Black pepper
Large raw shrimp
Olive oil
GloryLand Brown Rice Noodles
Finely shredded cabbage
Mini cucumbers, sliced
Shredded carrots
Bean sprouts
Fresh mint leaves
Fresh basil leaves
Toasted cashews, roughly chopped
Tips for Success
Prepare the dressing first so the flavors have time to meld together before tossing with the salad.
Rinse the noodles under cold water after cooking to stop the cooking process and maintain their texture.
Toss the noodles with a small amount of dressing before adding vegetables to ensure they don’t stick together.
Adjust the heat by adding more or less chili depending on your preference.
Add the herbs just before serving to keep them fresh and vibrant.
Frequently Asked Questions
Is this recipe completely gluten-free?
Yes, as long as you use certified gluten-free rice noodles and check your fish sauce label, this salad is naturally gluten-free.
Can I make it ahead of time?
You can cook the shrimp, prepare the dressing, and cook the noodles in advance. Store components separately and assemble shortly before serving for the freshest texture.
Can I substitute the shrimp?
Absolutely. Grilled chicken, baked tofu, or even thinly sliced steak work well in this salad.
Is the salad very spicy?
The spice level depends on how much red chili you include. It’s easy to adjust the heat to your taste.
How long does it keep?
Stored in an airtight container in the refrigerator, it will stay fresh for up to two days. For best results, keep the dressing separate until ready to serve.
Serving Suggestions
Serve this salad chilled as a standalone meal, or pair it with grilled vegetables, spring rolls, or a light soup. It also makes a beautiful addition to summer gatherings, potlucks, or meal prep lunches.
The Final Bite
This Vietnamese Rice Noodle and Shrimp Salad is the perfect balance of fresh, tangy, savory, and satisfying. With crisp vegetables, bright herbs, tender shrimp, and GloryLand gluten-free rice noodles, it delivers authentic flavor and dependable texture in every bite.
Whether you’re gluten-free by necessity or simply looking for a lighter, vibrant meal, this salad is a refreshing option you’ll come back to again and again.
Vietnamese Rice Noodle and Shrimp Salad
Ingredients
- ⅓ cup fresh lime juice
- ⅓ cup fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 2 garlic cloves, , grated
- 1 red chili, , seeded and very finely diced
- Kosher or fine sea salt, , to taste
- Black pepper, , to taste
- 1- pound large raw shrimp
- 1 tablespoon olive oil
- 2 GloryLand Brown Rice Noodle Cakes
- 4 cups finely shredded cabbage
- 4 mini cucumbers, , sliced
- 1 cup shredded carrots
- 1 cup bean sprouts
- ⅓ cup fresh mint leaves
- ⅓ cup fresh basil leaves
- ¼ cup toasted cashews, , roughly chopped
Instructions
- Combine lime juice, fish sauce, brown sugar, sesame oil, garlic, and red chili in a small jar and shake well to mix. Set aside.
- Cook the noodles per the package directions, drain, rinse with cold water, and toss with a tablespoon or two of the dressing.
- Season the shrimp with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the shrimp for about 2 minutes per side.
- Build the salads by arranging the noodles, cabbage, cucumbers, carrots, bean sprouts, mint and basil leaves in sections on two plates or in shallow bowls. Drizzle with a little of the dressing, serving the rest on the side. Top with the cashews.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
