Vietnamese Rice Noodle Salad
See full recipe on: Food.com
Ingredients |
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| 4 garlic cloves, finely chopped |
| 1 cup cilantro, chopped |
| 1 jalapeno, chopped |
| 1 tablespoon honey |
| 1/4 cup fresh lime juice |
| 3 tablespoons fish sauce |
| 1 teaspoon kosher salt |
| 1 lb dried rice vermicelli |
| 2 carrots, julienned |
| 1 cucumber, halved, peeled, seeded and sliced into thin half rounds |
| 1/4 cup fresh mint, chopped |
| 1/2 cup napa cabbage, finely shredded |
| 1/4 cup dry roasted nuts, chopped |
Nutrition 8 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 261 | — |
| Fat | 2g | 4% |
| Carbs | 55g | 18% |
| Protein | 3g | 7% |
| Fiber | 2g | 9% |
| Cholesterol | ||
| Sodium | 740mg | 30% |
Preparation |
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