Vietnamese Rice-Noodle Salad

Total Time:
55 min
Prep:
45 min
Cook:
10 min

Level:
Easy

CATEGORIES
Ingredients
  • 4 cloves garlic, finely chopped
  • 1 cup chopped cilantro
  • 1 jalapeno pepper, chopped
  • 1 tablespoon honey
  • 1/4 cup fresh lime juice
  • 3 tablespoons fish sauce
  • 1 teaspoon kosher salt
  • 1 pound dried rice vermicelli
  • 2 carrots, julienned
  • 1 cucumber, halved, peeled, seeded and sliced into thin halfrounds
  • 1/4 cup chopped fresh mint
  • 1/2 cup finely shredded napa cabbage
  • 1/4 cup chopped dryroasted nuts
Directions

Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Toss well and garnish with peanuts.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Vietnamese Chicken and Mint Salad

    Recipe courtesy of Nigella Lawson