Vietnamese Rice Noodle Salad
Chilled rice noodle salad with fish sauce vinaigrette!
Prep Time30 mins
Cook Time5 mins
- 8oz vermicelli rice noodles cooked and cooled
- 1 persian or english cucumber thinly sliced
- 2 large carrots julienned
- 1 bunch fresh cilantro
- 1 bunch fresh mint
- 1 bunch basil
- 1/2 serrano chili or jalapeño thinly sliced
- 1 lime cut into wedges
- 1/2 c toasted peanuts roughly chopped
- 1/4 c fish sauce
- 1/4 c lime juice
- 1 clove garlic, grated
Place the noodles, carrots, and cucumber in a large bowl. Gently tear the cilantro, mint and, basil into small pieces and add that to the bowl as well. Set aside while you make the dressing.
In a small bowl whisk together the garlic, fish sauce, and lime juice. Add some chopped chilis if you like it spicy!
Toss the noodles, veggies, and herbs with the dressing. I like to use my hands to work the dressing into the noodles and vegetables. Divide into bowls, garnish with sliced chili, chopped peanuts and, a lime wedge. Serve immediately!
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg