Vietnamese-Style Rice Noodle Salad
by Julissa Roberts
Packed with bright lime flavor, a touch of spicy heat, and just the right amount of crunch, this noodle salad is great for lunch or dinner.
Serves 6 to 8
1/2 cup fresh lime juice (from about 2 large limes)
1/4 cup finely chopped fresh cilantro
2 Tbs. fish sauce
2 Tbs. granulated sugar
1 Tbs. minced ginger
3 large cloves garlic, minced
1 Thai bird chile, seeded and minced
8 oz. dried rice noodles (about 1/4 inch thick)
8 cups thinly sliced iceberg lettuce (from 1 large head)
1 large carrot, shaved into ribbons (use a vegetable peeler)
1 large cucumber, peeled if you like, cut into 1/2 inch dice
5 medium radishes, thinly sliced
1 cup fresh mint leaves
1/2 cup salted peanuts, coarsely chopped
In a small bowl, combine the lime juice, cilantro, fish sauce, sugar, ginger, garlic, and chile and let sit for at least 10 minutes.
Meanwhile, bring a large pot of well-salted water to a boil. Add the rice noodles and stir immediately. Cook the noodles, stirring frequently, until just tender, about 4 minutes. Drain and rinse the noodles with cold water until cool to the touch.
In a large salad bowl, combine the noodles with the lettuce, carrot, cucumber, radishes, and mint leaves. Toss the salad with the dressing and garnish with the peanuts.
nutrition information (per serving):
Calories
(kcal):
200;
Fat
(g):
5;
Fat Calories
(kcal):
45;
Saturated Fat
(g):
.5;
Protein
(g):
5;
Monounsaturated Fat
(g):
2.5;
Carbohydrates
(g):
36;
Polyunsaturated Fat
(g):
1.5;
Sodium
(mg):
530;
Cholesterol
(mg):
0;
Fiber
(g):
3;
photo: Scott Phillips
From Fine Cooking 112
, pp. 19
July 7, 2011
