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.
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By bill23238
on March 28, 2012
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Love this salad at my fav Vietnamese Resturant and tired to make it tonight. The cilantro was overpowering. I cooked the noodles 6 min and they were still very firm. The sauce was very salty and I even cut back on the fish sauce. The family ate about half of it before they said enough. Sorry, won't make again.
By MWoman
OH
on December 20, 2011
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very delicious!
By Badmamajamma
on December 29, 2010
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Love it! Made it for my parents and hubby for dinner and they all asked that I please make a bigger batch next time. Very light and flavorful.
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