Vietnamese Salad (from Everyday Vegetarian Cooking)
7 oz dried rice vermicelli
1/2 c firmly packed fresh mint, torn
1/2 c firmly packed cilantro leaves
1/2 red onion, cut into thin wedges
1 cucumber, halved lengthwise cut thinly on the diagonal
1/2 c lime juice
1 mango, cut into strips
1 T brown sugar
1/4 c rice vinegar
2 stems lemongrass (I couldn't find any.)
2 red chillies, seeded and finely chopped ( I used Thai sweet chili sauce, on mine.)
Cook vermicelli as per package directions.
Make dressing with the lime juice, sugar,and vinegar. Set aside.
In a large bowl, add all other ingredients. When the noodles are done, rinse in cool water and cut into smaller pieces. Add to bowl. Add dressing to bowl. Chill for 30 minutes, or so.
7 oz dried rice vermicelli
1/2 c firmly packed fresh mint, torn
1/2 c firmly packed cilantro leaves
1/2 red onion, cut into thin wedges
1 cucumber, halved lengthwise cut thinly on the diagonal
1/2 c lime juice
1 mango, cut into strips
1 T brown sugar
1/4 c rice vinegar
2 stems lemongrass (I couldn't find any.)
2 red chillies, seeded and finely chopped ( I used Thai sweet chili sauce, on mine.)
Cook vermicelli as per package directions.
Make dressing with the lime juice, sugar,and vinegar. Set aside.
In a large bowl, add all other ingredients. When the noodles are done, rinse in cool water and cut into smaller pieces. Add to bowl. Add dressing to bowl. Chill for 30 minutes, or so.
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