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Vietnamese Rice Noodle Salad
Vietnamese Rice Noodle Salad
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Prep Time:
15 minutes
Total Time:
15 minutes
Vibrant rice noodle salad with fresh veggies and herbs, drizzled with zesty cilantro-lime dressing.
Ingredients:
  • 5 cloves garlic
  • 1 cup loosely packed chopped cilantro
  • 0.5 jalapeno pepper, seeded and minced
  • 3 tablespoons white sugar
  • 0.25 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
  • 0.25 cup chopped fresh mint
  • 4 leaves napa cabbage
  • 0.25 cup unsalted peanuts
  • 4 sprigs fresh mint
Instructions:
  • Combine the minced garlic, cilantro, and hot pepper, then transfer the mixture to a bowl. Add lime juice, fish sauce or salt, and sugar; stir well and let the sauce sit for 5 minutes.
  • 1. Bring a pot of salted water to a boil, then cook the rice noodles for 2 minutes. Drain and rinse with cold water until cooled, then drain once more.
  • In a large serving bowl, mix the sauce, noodles, carrots, cucumber, mint, and Napa cabbage. Toss thoroughly and garnish the salad with peanuts and mint sprigs before serving.

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