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Vietnamese Rice-Noodle Salad Recipe
Serves 6
Ingredients: 4 cloves garlic, finely chopped
1 cup chopped cilantro
1 jalapeno pepper, chopped
1 tbsp honey
1/4 cup fresh lime juice
3 tbsp fish sauce
1 tsp kosher salt
1 lb 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 nappa cabbage
1/4 cup chopped dry roasted nuts
Instructions: 1. Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth.
2. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes.
3. Drain, rinse well with cold water and drain again.
4. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage.
5. Toss well and garnish with peanuts.
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