Vietnamese Vermicelli Salad
Ingredients
Dressing
-
⅓
cup
rice wine vinegar
-
3
tablespoons
organic cane sugar, coconut sugar, or honey
-
1 ½
tablespoons
fish sauce
-
1
teaspoon
chili flakes
-
½
cup
red onion, sliced very thin
-
2
cloves
garlic, minced
Salad
-
4–5
ounces
uncooked rice vermicelli noodles, bean thread noodles, or sea tangle
-
2
cups
julienned carrot
-
2
cups
julienned cucumber
-
1
cup
chopped fresh mint
-
1
cup
chopped fresh basil
-
1
cup
chopped fresh cilantro
-
1
cup
roasted, unsalted peanuts
-
2
tablespoons
olive oil (optional)
Instructions
- Prepare the dressing by heating the dressing ingredients in a saucepan until the sugar dissolves, then cool in the fridge.
- Cook the noodles according to package directions or soak in hot water until tender, then rinse and drain.
- In a large bowl, combine the drained noodles with the vegetables and herbs, and toss well.
- Add the chilled dressing and toss again.
- Top with crushed roasted peanuts before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
275
Total fat
12.6g
Total carbohydrates
35.1g
Total protein
5.9g
Sodium
427.8mg
Cholesterol
0mg
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