This is an extremely refreshing salad and a classic Vietnamese dish. The very low-fat preparation and amount of fresh herbs makes this an extremely healthful dish. Our proteins of choice are tofu and coarsely chopped edamame.
Makes 4 servings
Ingredients:
Salad:
- 7 oz dried thin vermicelli rice noodles (or other thin noodle)
- 3 cups cucumber, julienned (about 2 cucumbers)
- 3 cups carrots, shredded, (about 3 carrots)
- 2 1/2 cups mixed fresh herbs (your choice of basil, cilantro, mint, scallions), packed tightly
- 2 jalapeno peppers (optional), cut into thin rounds
- Lime wedges, for serving
- Crushed peanuts, for garnish
- Cubed tofu, or other protein, warmed (optional)
Dressing:
- Garlic paste equal to 2 cloves (or 2 cloves pressed)
- 1 teaspoon red chili paste or a pinch of red chili flakes
- 1/4 cup fish sauce
- 2/3 cup hot water
- 2 tablespoons fresh lime juice with pulp (scrape as much pulp as you can from the rind after squeezing)
- 1/4 cup sugar
- 1 tablespoon canola (or other neutral flavored) oil
Instructions:
- Rehydrate thin rice noodles by soaking them in boiling water for about 3 minutes or until completely soft. If using other noodles, follow the package directions. Do not overcook.
- Prepare the vegetables and herbs.
- Place all of the ingredients for the dressing in a bowl and stir to combine. Taste and adjust seasonings. (Makes about 1 cup.) Bring to room temperature.
- Place the noodles in a large bowl and top with the cucumbers, carrots, basil, cilantro, and any other fresh herbs. Add the jalapenos at this time (if using). Add the dressing and toss to combine.
- Top with your choice of protein and sprinkle with crushed peanuts. Serve with lime wedges and additional red pepper flakes (if desired) on the side.