Vietnamese Vermicelli Salad

Ingredients

rice wine vinegar

1/4 cup

lime juicefresh

3 tbsp

sugar

3 tbsp

fish sauce

2 tbsp

garlicgrated

1 clove

Fresno chilisliced thin

1 tsp

rice vermicelli noodlesuncooked

4 oz

cabbagefinely shredded

2 cups

cucumberthin-skinned

2 cups

carrotsshredded

1 1/2 cups

green onions

1/2 cup

mintfresh, chopped

1/2 cup

Thai basilfresh, chopped

1/2 cup

cilantrofresh, chopped

1/2 cup

roasted peanutschopped

to taste

crispy shallots

to taste

bean sprouts

to taste

Method

1. 01Cook rice vermicelli according to package directions, soaking in hot water until tender. Drain and rinse with cold water, draining well.10 min
2. 02Whisk rice vinegar, lime juice, sugar, fish sauce, garlic, and Fresno chili in a small bowl.
3. 03Place noodles in a large bowl and top with cabbage, cucumber, carrots, and green onions. Toss well.
4. 04Add dressing, mint, Thai basil, and cilantro. Toss again.
5. 05Taste and adjust salt, heat, and sweetness.
6. 06Garnish with roasted peanuts, crispy shallots, and bean sprouts.

Fits

• Gluten-free