Vietnamese vegetable salad with rice noodles
Votes: 12
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A detailed recipe for making vegetable salad with noodles.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g dry rice noodles
- 2 carrots, cut into strips
- 1 cucumber, peeled, seeded, halved and sliced into half rounds
- 1/2 cup finely shredded Chinese cabbage
- 4 finely chopped garlic cloves
- 1 cup chopped cilantro
- 1 chopped jalapeño pepper
- 1 tbsp. honey
- 1/4 cup fresh lime juice
- 3 tablespoons fish sauce
- 1 teaspoon coarse salt
- 1/4 cup chopped fresh mint
- 1/4 cup chopped and dry-roasted peanuts
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Recipes with similar ingredients: Chinese cabbage (Napa), rice noodles, carrot, cucumbers, jalapeno pepper, lime juice, fish sauce, garlic, cilantro, mint, honey, Peanut
Cooking the dish according to the recipe:
- Place the garlic, cilantro, jalapeño pepper, honey, lime juice, fish sauce, and salt in a food processor. Process until almost smooth.
- Bring a large pot of salted water to a boil, add the noodles, and cook for 2 minutes. Drain, rinse the noodles with cold water to stop the cooking process, and drain again.
In a large bowl, combine the dressing and cooked noodles with the carrots, cucumber, mint, and Chinese cabbage. Stir and sprinkle with peanuts.
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