Description
This light and fresh Asian salad filled with cucumber, carrot and bean sprouts is a tangy side dish for grilled meats and poultry or eaten as a main dish on its own.
Ingredients
- 12 ounces thin Asian vermicelli noodles (such as rice stick or mung bean)
- 2 carrots, shredded
- 2 cucumbers, seeded and shredded
- 4 green onions, chopped
- 1 ½ cups fresh bean sprouts
- ⅓ cup chopped cilantro
- ½ cup fish sauce
- ½ cup seasoned rice vinegar
- 3 tablespoons sugar
- 2 cloves garlic, pressed or minced
- ¼ teaspoon crushed red pepper
- Lime (for serving)
Instructions
1. Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3–4 minutes or until tender.
2. Rinse under cold water, drain, and add to a large bowl.
3. Add the shredded carrots, cucumbers, bean sprouts, and chopped cilantro to the noodles.
4. In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic, and crushed red pepper.
5. Pour ¾ of the dressing over the noodles and toss to coat. Add more dressing if desired.
6. Sprinkle with more cilantro and green onion and a squeeze of lime if desired.
7. Salad can be made ahead and refrigerated overnight. If making ahead, add the cilantro just before serving.
Notes
To make this salad vegetarian, substitute fish sauce with soy sauce or a vegan fish sauce alternative.
Use rice noodles or mung bean noodles depending on preference.
Great as a side dish for grilled chicken, shrimp, or pork.
Best served chilled or at room temperature.
Store leftovers in the refrigerator for up to 2 days.
If making in advance, add fresh herbs right before serving for best texture and flavor.