Medium Caribbean Salad

Thai Rice Noodle Salad

Name: Thai Rice Noodle Salad
Prep time: 22 min
Cook time: 9 min
Total time: 31 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1 package dried rice noodles , 8 ounce; 1 tablespoon olive oil; 0.25 heads romaine lettuce , chopped; 0.25 reds bell pepper , diced; 0.25 cups chopped red onion; 3 greens onions , chopped; 0.25 cucumber , diced; 2 tablespoons chopped fresh basil , or to taste; 2 tablespoons chopped fresh cilantro , or to taste; 1 piece fresh ginger root , 1 inch; 0.25 jalapenos pepper , seeded and minced; 2 cloves garlic , minced

Total Time

31 min

22m prep · 9m cook

Servings

4 people

Rating

—

Difficulty

Medium

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Just made it up 5 minutes ago and it's really good. It can be served warm or cold; toss again right before serving. Do not overcook the noodles.

Ingredients

1 package dried rice noodles , 8 ounce
1 tablespoon olive oil
0.25 heads romaine lettuce , chopped
0.25 reds bell pepper , diced
0.25 cups chopped red onion
3 greens onions , chopped
0.25 cucumber , diced
2 tablespoons chopped fresh basil , or to taste
2 tablespoons chopped fresh cilantro , or to taste
1 piece fresh ginger root , 1 inch
0.25 jalapenos pepper , seeded and minced
2 cloves garlic , minced

Instructions

1

Fill a bowl with boiling water; add rice noodles. Cover bowl and let sit until noodles are softened, about 10 minutes. Drain. Add 1 tablespoon olive oil and toss to coat.
2

Mix romaine lettuce, red bell pepper, red onion, green onions, cucumber, basil, cilantro, ginger root, jalapeno pepper, and garlic with rice noodles.
3

Whisk 1/3 cup olive oil, rice vinegar, soy sauce, white sugar, lemon juice, lime juice, salt, turmeric, and paprika together in a bowl; pour over rice noodle mixture and toss to coat.