Rice Noodle Salad

Rice Noodle Salad
Photo by Scott Phillips


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

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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