Vietnamese Rice Noodle Salad
Description
A light, refreshing dish with rice noodles, fresh herbs, crunchy vegetables, and a tangy fish sauce dressing. It’s vibrant, healthy, and ideal for warm-weather meals or a quick lunch.
Ingredients
- 5 cloves garlic
- 1 cup loosely packed chopped cilantro
- 1/2 jalapeno pepper, seeded and minced
- 3 tablespoons white sugar 1/4 cup fresh lime juice
- 3 tablespoons vegetarian fish sauce
- 1 (12 ounce) package dried rice noodles
- 2 carrots, julienned
- 1 cucumber, halved lengthwise and chopped
- 1/4 cup chopped fresh mint 4 leaves napa cabbage
- 1/4 cup unsalted peanuts 4 sprigs fresh mint
Directions
- Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.
- Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
- Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.
