Rice Noodle Salad

Rice Noodle Salad
Photo by Scott Phillips


  • 2 Tbs. fish sauce
  • 2 tsp. finely grated or very finely minced fresh ginger
  • 1 Tbs. granulated sugar
  • ¾ cup peeled, seeded, and diced cucumbers
  • 2 Tbs. rice vinegar
  • 1 cup fresh bean sprouts
  • 1/3 cup grated carrots
  • + 8 more ingredients
    • 3 Tbs. chopped peanuts
    • ¼ cup roughly chopped or small whole fresh mint leaves
    • 6 oz. medium-width rice noodles
    • ¼ cup roughly chopped or small whole fresh cilantro leaves
    • 1 cup shredded romaine lettuce
    • 2 small garlic cloves, minced
    • 2 to 4 tsp. minced fresh hot green chile, such as jalapeño or serrano
    • 3 Tbs. fresh lime juice

In a small bowl, mix the lime juice, vinegar, fish sauce, sugar, chile, garlic, and ginger. Taste and add more of any of the ingredients to get an assertive but tasty balance of flavors.

View full recipe at Fine Cooking


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