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Rice Noodle Salad with Fresh Vegetables and Herbs

Kim Crawford
  • 20 minutes
  • Serves 4 to 6

INGREDIENTS

1

bunch Basil

1

Carrot, large

1

bunch Cilantro

1

Cucumber

1 tbsp

Ginger

1

Lime, juice and zest, large

1 handful

Mung bean sprouts

1/2 cup

Peanuts

1/4

head Red or green cabbage

1

head Romaine, slice thin

1

bunch Scallions

1 cup

Snap peas

1/4 cup

Fish sauce

1 tbsp

Honey

1 tbsp

Tamari or soy sauce

1

pack Rice noodles

1

Black pepper

1

Red pepper, large

1 tbsp

Rice vinegar

1 tbsp

Sesame oil, Toasted

1-2 Tbs Sambal Oelek, or other Asian style hot sauce