This is a good salad for a hot day.
Ingredients
- 5 cloves garlic
- 1 cup loosely packed chopped cilantro
- 0.5 jalapenos pepper , seeded and minced
- 3 tablespoons white sugar
- 0.25 cups fresh lime juice
- 3 tablespoons vegetarian fish sauce
- 1 package dried rice noodles , 12 ounce
- 2 carrots , julienned
- 1 cucumber , halved lengthwise and chopped
- 0.25 cups chopped fresh mint
- 4 leaves napa cabbage
- 0.25 cups unsalted peanuts
- 4 sprigs fresh mint
Instructions
-
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Caribbean Recipes
Asian Island Grilled Chicken Salad
Pineapple-marinated chicken breast and red bell pepper strips top this crunchy Asian salad.
Gingerbread Cupcakes with Cream Cheese Frosting
A wonderful change of pace for the holiday season. Moist and spicy cake balanced by creamy, soft frosting.
Cilantro-Lime Rice
Very similar to the rice of a famous burrito place, this rice pairs well with Mexican food and can be used as a filler in burritos.