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.