Vietnamese Rice-noodle Salad

Ingredients

• Servings: 4
• 5 cloves garlic
• 1 cup loosely packed chopped cilantro
• 1/2 jalapeno pepper, seeded and minced
• 3 tablespoons white sugar
• 1/4 cup fresh lime juice
• 3 tablespoons vegetarian fish sauce
• 1 (12 ounce) package dried rice noodles
• 2 carrots, julienned
• 1 cucumber, halved lengthwise and chopped
• 1/4 cup chopped fresh mint
• 4 leaves napa cabbage
• 1/4 cup unsalted peanuts
• 4 sprigs fresh mint

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mince the garlic with the cilantro and the hot pepper. transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. let the sauce sit for 5 minutes.
• bring a large pot of salted water to a boil. add the rice noodles; boil them for 2 minutes. drain well. rinse the noodles with cold water until they have cooled. let them drain again.
• combine the sauce, noodles, carrots, cucumber, mint and napa cabbage in a large serving bowl. toss well and serve the salad garnished with the peanuts and mint sprigs.