Vietnamese Rice Noodle Salad
photo by Mamas Kitchen Hope
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 garlic cloves, finely chopped
- 236.59 ml cilantro, chopped
- 1 jalapeno, chopped
- 14.79 ml honey
- 59.14 ml fresh lime juice
- 44.37 ml fish sauce
- 4.92 ml kosher salt
- 453.59 g dried rice vermicelli
- 2 carrots, julienned
- 1 cucumber, halved, peeled, seeded and sliced into thin half rounds
- 59.14 ml of fresh mint, chopped
- 118.29 ml napa cabbage, finely shredded
- 59.14 ml dry roasted nuts, chopped
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 chopped nuts.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Made for Veggie Tag- Nice rice noodle salad but the fish sauce was a little too strong here. Next time I will reduce it to about 2 TBSP rather than 3. So glad that the freeze waited til I got to harvest the last of my mint that I had growing outside. All the fresh ingredients here are very nice. I used my wavy bladed attachment on my mandolin which made them even prettier. Thanks for a nice salad that is very different and refreshing.
RECIPE SUBMITTED BY
Penny Stettinius
United States
Realtor in both Louisiana and Mississippi
Cooking destresses me.