Vietnamese Noodle Salad with Chickpeas and Cashews

September 25, 2013

Vietnamese Noodle Salad

I have been writing this plant-based blog for over two and a half years, and I have seen the interest in vegan diets on the rise.

Why? Because increasing numbers of human beings are becoming aware of the violence inflicted by our industrial food system upon animals, the environment and our own bodies.

We also can no longer bury our head in the sand and ignore what is happening to our food supply.

Lets start with our health.

We are poisoning our bodies with growth hormones, GMOs,  corn syrup and processed foods.

The traditional western diet of meat, dairy and processed foods guarantees some form of disease in all of us.

We also need to be concerned with the government's lax oversight of GMOs and the potential health risks we all could be facing.

What about the animals?

Factory farms dominate U.S. food production and animals are made to undergo painful mutilations and are bred to grow unnaturally fast and large for the purpose of maximizing meat, egg and milk production.

Their bodies can't support the growth,  so they experience a painful existence. Factory farm animals live in miserable conditions and are treated as commodities rather than living, feeling beings.

Lets talk about the environment.

You can't be an environmentalist and eat meat. Factory Farms are one of the largest contributors to air pollution by releasing compounds such as hydrogen, sulfide, ammonia, and methane. Also, the animal waste is not only polluting our groundwater, but it is also depleting it.

It is simple as this.

A plant-based diet can help reduce hundreds of health risks and increase your compassion for everything around you including yourself, your family, animals and the environment.

Eating animals is unnecessary because nature has provided more than enough fruits, vegetables, grains and legumes for human existence. The slaughter of animals is a luxury rather than a necessity. A luxury we can no longer afford.

Every new day is a chance to change your life. You can become a beacon of compassion.  I know transformation isn't easy, but you are worth it.

Now lets get our plants on and get cooking.

Today I made a Vietnamese noodle salad.

Vietnamese cuisine is all about contrasts of taste and texture and this Vietnamese noodle salad is a shining example of that.

It is sweet and tangy with lots of crunch and not a lot of ingredients. This would also taste delicious with some crunchy tofu. Hope you enjoy this Vietnamese noodle salad as much as I did.

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Thanks for stopping by and hope you have a peaceful and compassionate day.

Vietnamese Noodle Salad with Chickpeas and Cashews

Ordinary Vegan Vietnamese Noodle Salad with Chickpeas and Cashews
Prep time
Cook time
Total time
If you are packing this salad for lunch - keep the dressing separate so the noodles don't get soggy.
Recipe type: Main
Cuisine: Vietnamese
Serves: 4
  • 4 oz. thin rice noodles
  • 6 tablespoons sweet chile sauce
  • 2 tablespoons lime juice
  • 3 cups thinly sliced napa cabbage
  • 2 carrots (1 cup) shredded
  • ¾ cup cooked chickpeas
  • ¼ cup cilantro leaves, chopped
  • 2 tablespoons fresh mint, chopped
  • ¼ cup toasted unsalted, cashews, chopped
  • 1 small red fresno chili, thinly sliced (optional - I like it spicy)
  1. Prepare rice noodles according to package directions, Drain in colander and rinse under cold water.
  2. Stir together the sweet chile sauce and lime juice in a small bowl.
  3. Combine the noodles, cabbage, carrots, chickpeas, cilantro, mint and fresno chili (if using) in large bowl.
  4. Add chile sauce mixture, and toss to coat.
  5. Garnish with toasted cashews.




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