Rice Noodle Salad

Rice Noodle Salad
Photo by Scott Phillips


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

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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