Vietnamese Rice Noodle Salad with Berries
Ingredients
Noodles and Greens
-
8
ounces
vermicelli rice noodles
-
8
cups
spring lettuce greens
Vegetables and Fruits
-
2
cups
berries (blackberries, strawberries, raspberries, blueberries, or pomegranate seeds)
-
2
medium
carrots (thinly shredded or sliced)
-
1
medium
cucumber (seeded and thinly shredded or sliced)
-
½
medium
red onion (thinly sliced)
-
3
stalks
green onions (chopped)
-
1
cup
mint leaves (torn or sliced)
-
1
cup
cilantro (chopped)
Dressing
-
½
cup
fish sauce
-
½
cup
seasoned rice vinegar
-
3
tablespoons
sugar
-
2
cloves
garlic (pressed or minced)
-
¼
teaspoon
crushed red pepper
-
1
slices
lime
-
to taste
none
peanuts (for garnish)
Instructions
- Soften the vermicelli noodles by covering them with boiling water and soaking for 3-4 minutes until tender, then rinse and drain.
- Divide the lettuce greens among four bowls, followed by the berries, carrots, cucumber, red onion, green onion, cilantro, and mint.
- In a separate bowl, mix together the fish sauce, rice vinegar, sugar, garlic, and crushed red pepper to create the dressing.
- Serve the salad bowls with 2-3 tablespoons of dressing per salad, and sprinkle with chopped peanuts, additional cilantro, mint, and green onion, with a squeeze of lime if desired.
Nutrition Facts (estimated)
Servings
4
Calories
329
Total fat
1g
Total carbohydrates
73g
Total protein
5g
Sodium
2403mg
Cholesterol
0mg
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