RICE NOODLE SALAD WITH SALTED PEANUTS AND HERBS
This satisfying salad has rice noodles and vegetables in equal measure, making it bright, crisp and light. The peanuts add richness and a salty crunch, along with a dose of protein. And the dressing is a little spicy and a lot tangy, with a pungent kick from fish sauce, garlic and ginger. The recipe makes just enough dressing to lightly coat the vegetables and noodles, but if you're a fan of heavily dressed salads, consider doubling it. Any leftover will keep in the fridge for up to a week, and you'll be happy to drizzle it on fish, chicken and all kinds of vegetables.
Provided by Melissa Clark
Categories dinner, lunch, weeknight, noodles, salads and dressings, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a medium bowl, toss radishes and carrot with vinegar, sugar and salt, and let sit while preparing remaining ingredients.
- Cook rice noodles according to package instructions. Immediately transfer to a colander and rinse under cold water to cool. Set aside to drain.
- In a small bowl, prepare the dressing: Stir together lime juice, oil, fish sauce, ginger, garlic and chiles.
- Pile noodles in a large bowl, then top with radish and carrot mixture and any juices from the bowl, cucumber, lettuce, scallions, herbs, peanuts and eggs, if using. Drizzle the dressing over the top.
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Abigail Rios
[email protected]I'm not usually a fan of rice noodle salads, but this one is really good! The dressing is flavorful and the vegetables are fresh and crisp. I would definitely recommend this recipe.
Martin Samuels
[email protected]This salad is the perfect summer dish! It's light, refreshing, and packed with flavor. I love the combination of textures and flavors in this salad.
Malik Mudasir
[email protected]I made this salad for my lunch today and it was so good! The flavors were amazing and it was so easy to make.
Shreya Shrestha
[email protected]This salad is a great way to use up leftover rice noodles. It's also a great way to get your kids to eat their vegetables.
Rooh Niaz
[email protected]I love this salad! It's so versatile. I've made it with different types of rice noodles, vegetables, and herbs. It's always delicious.
Josh Farrell
[email protected]I'm not a big fan of cilantro, so I substituted parsley in this recipe. It turned out great! The salad was still very flavorful and refreshing.
Joel Oure
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love the way the flavors come together. It's the perfect dish for a hot summer day.
Monica Avina
[email protected]I've made this salad several times now and it's always a hit! My friends and family love it. It's a great dish to bring to potlucks or picnics.
Ambet Buzi
[email protected]This rice noodle salad is the perfect summer dish! It's light, refreshing, and packed with flavor. I love the combination of textures and flavors in this salad. It's a great way to use up leftover rice noodles.
freaking afrika
[email protected]I made this salad for lunch today and it was delicious! The instructions were easy to follow and the salad came together quickly. I will definitely be making this again.
Jennifer Lusko
[email protected]I'm not usually a fan of rice noodle salads, but this one was really good! The dressing was flavorful and the vegetables were fresh and crisp. I would definitely recommend this recipe.
Qurban musrani
[email protected]This rice noodle salad was a hit at my dinner party! The combination of flavors and textures was perfect. The salted peanuts added a nice crunch, and the herbs gave the salad a refreshing taste. I will definitely be making this again.