Rice Noodle Salad

Rice Noodle Salad
Photo by Scott Phillips


  • 3 Tbs. fresh lime juice
  • 2 Tbs. rice vinegar
  • 2 Tbs. fish sauce
  • 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
  • ¼ cup roughly chopped or small whole fresh cilantro leaves
  • + 8 more ingredients
    • ¾ cup peeled, seeded, and diced cucumbers
    • ¼ cup roughly chopped or small whole fresh mint leaves
    • 1 cup shredded romaine lettuce
    • 1 cup fresh bean sprouts
    • 1/3 cup grated carrots
    • 6 oz. medium-width rice noodles
    • 3 Tbs. chopped peanuts
    • 1 Tbs. granulated sugar

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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