Vietnamese Rice-Noodle Salad

Ingredients

Original recipe makes 4 servings                     

Makes servings USMetricAdjust Recipe (Help)

• 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                                                                             

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• PREP
  15 mins
• READY IN
  15 mins

Directions

1. 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.
2. 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.
3. 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.