Ingredients
4
4 servings
- •5 cloves garlic
- •1 cup loosely packed chopped cilantro
- •0.5 jalapeno pepper, seeded and minced
- •3 tablespoons white sugar
- •0.25 cup fresh lime juice
- •3 tablespoons vegetarian fish sauce
- •1 (12 ounce) package dried rice noodles
- •2 carrots, julienned
- •1 cucumber, halved lengthwise and chopped
- •0.25 cup chopped fresh mint
- •4 leaves napa cabbage
- •0.25 cup unsalted peanuts
- •4 sprigs fresh mint
Instructions
- Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.
- Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
- Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.
Nutritional Facts
Per 4 servings
- Calories: 432
- Carbohydrate: 90g
- Fat: 5g
- Fiber: 4g
- Protein: 7g
- Sugar: 12g
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