Vietnamese Rice Noodle Salad

This is a good salad for a hot day.

Step: 1

Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.

Step: 2

Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.

Step: 3

Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.

Per Serving: 432 calories; protein 6.6g; carbohydrates 89.5g; fat 5.3g; sodium 187.5mg.

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