Rice Noodle Salad

Rice Noodle Salad
Photo by Scott Phillips


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

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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