Rice Noodle Salad

Rice Noodle Salad
Photo by Scott Phillips


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

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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