Rice Noodle Salad

Ginger, cilantro and mint help support a healthy immune system as well as incorporates great flavors for this exotic and healthy salad inspired from Vietnam.

Serves: 4
Prep Time: 15 minutes
Cook Time: none

INGREDIENTS

4 oz. rice vermicelli noodles
2 persian cucumbers, matchstick
2 medium spicy red peppers, seeded, and minced
1 thumb sized fresh ginger, peeled and grated
3 Tbsp fish sauce
2 - 3 limes, juiced
3 cups cilantro, rough chop
2 cups green onions, chopped
1 heads of romaine lettuce, torn into bite sized pieces
3 cups fresh mint, rough chop


WHAT TO DO
1 Prepare noodles according to the package directions.

2 Mix the peppers, ginger, fish sauce, and lime juice, in a large bowl.

3 Add the noodles, cucumbers, cilantro, green onions, and lettuce to the sauce and toss well.

4 Serve and enjoy immediately.


TIP
To save time, make the dressing, prep the greens and noodles up to 1-2 days ahead of time.

Vietnamese Salad and Dressing

This refreshing salad is great for summer. It's light, fresh, and delicious!! The thing to keep in mind is to have all your ingredients FRESH! This of course is a salad and if anything is old, you will definitely taste it! I used the mint and cilantro from my mini-garden!

I usually prepare the marinated beef/chicken ahead of time to save time. Once you're ready to prepare the salad, just stir fry the meat quickly on high heat in a wok. While cooking you can prepare the salad. Once the meat is cooked, place it on top of the prepared salad and enjoy with the dressing. The dressing is very light as well and add as much or as little as you want to your Fresh Summer Vietnamese Salad. 

 

Serves 4

Salad

3 heads of Romaine Lettuce, torn up into bite size pieces, washed and spun dried

1 - 8oz package of rice noodles, prepared

1 lb. Marinated Lemon grass chicken or beef, pan fried

1 cup Shredded Carrots
1 cup Bean Sprouts

Mint leaves

Cilantro leaves (optional)

Salad Dressing
1/4 cup sugar
1/8 cup fish sauce
1/8 cup water
1/2 a lime, squeezed
Shredded Carrots
1-2 cloves garlic
1 teaspoon red pepper paste