Rice Noodle Salad with Fresh Vegetables & Herbs

Rice Noodle Salad with Fresh Vegetables & Herbs

Serves 4-6

Chef Fiona knew exactly what to serve to Dave Matthews Band and crew on a hot summer day in Toronto, preparing her light, yet satisfying Rice Noodle Salad with Fresh Vegetables and Herbs. At home, try pairing the dish with Dreaming Tree Chardonnay.

Ingredients

DRESSING


  • 1 tablespoon ginger, grated
  • 1/4 cup fish sauce
  • 1 large lime, juice and zest
  • 1-2 tablespoons sambal oelek, or other Asian-style hot sauce
  • 1 tablespoons tamari or soy sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • Black pepper to taste

RICE NOODLE SALAD


  • 1 pack rice noodles, vermicelli or spaghetti style
  • 1 large red pepper, julienned
  • 1 large carrot, julienned
  • 1 cucumber, seeds removed, julienned
  • 1 bunch scallions, sliced
  • Handful of mung bean sprouts
  • 1 cup snap peas, julienned
  • 1 head romaine lettuce, thin slice
  • 1/4 head red or green cabbage, julienned
  • 1/2 cup peanuts, rough chop, set aside small amount for garnish
  • 1 bunch basil, rough chop, set aside small amount for garnish
  • 1 bunch cilantro, rough chop, set aside small amount for garnish
Instructions

DRESSING

  1. Mix all ingredients together and set aside until ready to serve.

RICE NOODLE SALAD

  1. Soak the rice noodles in hot water for about 10 minutes, until the noodles are soft and ready to eat. Rinse with cold water and drain. Set aside.
  2. If you have a mandolin, it would be very helpful for prepping the carrot and cucumber, but it is not necessary.
  3. All the prep can be done well ahead of serving.
  4. In a large bowl mix together all ingredients except romaine lettuce and cabbage.
  5. When ready to serve mix dressing into rice noodles, season with salt and pepper to taste.
  6. Serve on a bed of romaine and cabbage.
  7. Garnish with extra peanuts and herbs.
Notes

Delicious with grilled shrimp or steak.