Rice Noodle Salad

Rice Noodle Salad
Photo by Scott Phillips


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