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20) Vietnamese rice noodle salad with peanut dressing

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 oz rice vermicelli noodles
  • 1 cup shredded carrot
  • 1 cup thinly sliced cucumber
  • 1 cup shredded red cabbage
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped roasted peanuts
  • 3 green onions thinly sliced
  • 1/3 cup creamy peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp lime juice about 1 lime
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 2 tsp sesame oil
  • 2-3 tbsp warm water to thin
  • Pinch of red pepper flakes optional

Method
 

  1. Prepare the noodles as described on the package directions. After the noodles are done, drain them and then rinse them in cold water. Then, mix in a small amount of sesame oil so that the noodles do not clump together.
  2. In a bowl, whisk together the peanut butter, soy sauce, warm water, sesame oil, rice vinegar, honey, and lime juice until smooth. If you like some heat, stir in some red pepper flakes.
  3. Mix together noodles, carrots, cucumbers, cabbage, cilantro, and green onions. Add the dressing and mix again.
  4. Add a few chopped peanuts on top. Taste and add more lime or soy if necessary.