Rice Noodle Salad

Rice Noodle Salad
Photo by Scott Phillips


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

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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