Medium Caribbean Salad

Vietnamese Rice Noodle Salad

Name: Vietnamese Rice Noodle Salad
Prep time: 23 min
Cook time: 9 min
Total time: 32 min
Yield: 4 servings
Cuisine: Caribbean
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

Total Time

32 min

23m prep · 9m cook

Servings

4 people

Rating

—

Difficulty

Medium

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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.