Although this salad may look like it’ll feed a small army, the rice noodles and shredded vegetables are very light, and the sweet, sour, and slightly spicy vinaigrette makes you want to keep eating.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We LOVE this salad! It's so refreshing and tastes very healthy. It also keeps very well and makes a huge batch. I add some sambal oolek for spice, some fish sauce and soy sauce for umami, and lime juice to the dressing. I also add sesame seeds and peanuts to it. If you don't have fennel bulb (or it's too expensive), celery works well. If fresh herbs are available, add some cilantro, parsley, chives, or mint. It helps to break the noodles before cooking...otherwise you end up with a big ball of noodles when you try to toss it.
As written, I feel it's almost there. It is a good start, but it just does need a little something more as someone else stated. It needs more salt (to taste as directed) and salt your noodle water very well too (most rinses away, but get it in the noodle). I added a tiny bit of grated garlic, a good squeeze of lime and a big handful of cilantro. This was really tasty and pretty this way!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?