Recipe: Vietnamese Rice Salad

We’re easily inspired by staple Vietnamese dishes like this Vietnamese Ride Salad. Whether you enjoy it as a side dish or main entree, this refreshing and light salad can easily be made ahead of time. With fresh herbs and bright flavors, it’s ideal when you’re hosting a couple friends over and want to mix it up!


Vietnamese Rice Salad

Original # of Servings: 1

Total Time: 45 minutes

Active Time: 15 minutes


  • sushi rice – 4 tablespoon
  • french cut green beans – 1/2 ounce
  • fresh cilantro – 1 1/2 teaspoon
  • zucchini – 1/8
  • yellow squash – 1/8
  • edamame – 1 ounce
  • low sodium soy sauce – 1/2 teaspoon
  • fresh chili pepper – 1/8
  • sesame oil – 1/2 teaspoon
  • coconut milk – 2 tablespoon


  1. Cook rice by package direction, replacing half of the water with coconut milk.
  2. Preheat oven to 400 degrees.
  3. Thinly slice zucchini and squash and toss with black pepper and sesame oil.
  4. Roast for 12 minutes.
  5. Cut green beans and chili pepper on a bias.
  6. Mix rice with soy sauce, zucchini, squash, chili pepper, edamame, and green beans.
  7. Garnish with fresh cilantro.

My Happy Plates makes it easier to grocery shop and cook each week. If you’re interested in learning more about an account, click here to explore a free trial.

If you’re already a member, you’re 1-click away from adding this recipe to your meal plan for the week. We’ll portion everything out for you and add the items to your shopping list. Just click a recipe above.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s