Vietnamese Rice-Noodle Salad

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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 half-rounds

1/4 cup chopped fresh mint

1/2 cup finely shredded napa cabbage

1/4 cup chopped dry-roasted nuts