Fragrant Cambodian Noodle Salad

low fat

Light, zesty, and sweet, this is the last noodle salad recipe you’ll ever need. If you’re making this for tomorrow’s lunch, be sure to pack the peanuts and fried shallots separately until you’re ready to chow down!

Preparation time Prep: 20 mins
cook 10 mins
Skill level Easy Peasy

You will need:

  • 1 cup finely shredded green cabbage
  • 2 carrots, grated
  • 1 red capsicum, seeded and thinly sliced
  • 1 green capsicum, seeded and thinly sliced
  • 1 small cucumber, grated
  • 4 tablespoons pure maple syrup (or agave)
  • 1 teaspoon salt
  • 3 tablespoons vegan fish sauce (or vegan oyster sauce)*
  • 2 tablespoons lime juice
  • 3 cloves garlic, crushed
  • 1 teaspoon vegetable stock powder
  • 2 tablespoons olive oil
  • 300 g rice noodles
  • 1 cup basil leaves
  • ¼ cup roasted peanuts
  • fried Asian shallots, for sprinkling


  • 1Place cabbage, carrot, capsicums and cucumber in a large bowl. Stir to combine, then set aside.
  • 2In another bowl, whisk together maple syrup, salt, vegan fish sauce, lime juice, garlic, stock powder and olive oil until well combined. Set aside.
  • 3Cook the rice noodles following the packet instructions. Drain and refresh under cold running water, then drain again. Toss the noodles through the vegetable mixture. Pour the dressing over and gently mix through.
  • 4Just before serving, mix the basil leaves through. Garnish with peanuts, sprinkle with fried shallots and serve. Top with thinly sliced red chilli if you like a bit of heat!

*Variation: *If you're unable to find vegan fish or oyster sauce, you can replace this with soy sauce plus some extra lime juice.

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