Rice Noodle Salad

Rice Noodle Salad
Photo by Scott Phillips


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

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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