"The bright flavors of mint, cilantro and lime, the umami of fish sauce and the refreshing crunch of cucumbers, carrots, and peppers combine for a flavor bomb of a salad! It’s similar to the filling of a Vietnamese summer roll, but much less of a hassle to make! Ok just one more selling point- the dressing is fat free!"
Terry Grieco Kenny
Ingredients
Dressing
1/4 cup fresh lime juice
1/3 cup water
3 Tablespoons fish sauce
2 Tablespoons granulated sugar
1/4 teaspoon sriracha (or more to taste)
Noodle Salad
8 ounces uncooked rice vermicelli noodles
2 cups diced cooked chicken breast, shrimp, steak or tofu
1 cup bagged matchstick cut carrots
1 Kirby cucumber, cut into thin strips (1 cup)
1 small red bell pepper, seeded and cut into thin strips (1 cup)
1/2 cup chopped cilantro
1/2 cup chopped mint leaves
1/3 cup sliced scallions
1/3 cup chopped peanuts
Instructions
Dressing
Whisk dressing ingredients in a large bowl until blended. Set aside.
Noodle Salad
Cook or soak noodles according to package directions. Drain noodles in a colander and rinse well with cold running water until completely cool. Drain well. (For easier eating, lift noodles out of colander and cut a few times to make shorter strands. Put noodles into a bowl with dressing and add remaining ingredients. Toss to mix and coat.