Vietnamese Rice-Noodle Salad

By á-170456

Ingredients

• 4 garlic cloves finely chopped
• 1 cup chopped cilantro
• 1 jalapeño 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, sliced thin half-rounds
• 1/4 cup chopped fresh mint
• 1/2 cup finely-shredded nappa cabbage
• 1/4 cup chopped dry-roasted nuts

Details

Servings 4

Preparation

Step 1

Place the garlic, cilantro, jalapeño, 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 peanuts.

This recipe yields 4 servings.