Rice Noodle Salad

Rice Noodle Salad
Photo by Scott Phillips


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

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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