Vietnamese Rice-Noodle Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a good salad for a hot day. 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:
1. 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.
2. 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.
3. 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.
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