Vetnamese Vermicelli Salad with Sweet Chili Vinaigrette





Ingredients :

VietDressing :

  • 1/3 cup rice vine vinegar
  • 3 tablespoons organic cane sugar, coconut sugar, or honey
  • 1 ½ tablespoons fish sauce (or use vegan fish sauce, or salt to taste then add a tiny drizzle of soy sauce, or liquid aminos)
  • 1 teaspoon chili flakes
  • ½ cup red onion, sliced very thin- or use a shallot (or sub quick pickled onions, added later with herbs)
  • 2 garlic cloves, minced
  • _____
  • 4–5 ounces uncooked rice vermicelli noodles, bean thread noodles or “sea tangle” ( clear kelp noodles)
  • 2 cups julienned carrot
  • 2 cups julienned cucumber
  • 1 cup chopped fresh mint
  • 1 cup chopped fresh basil
  • 1 cup chopped fresh cilantro
  • 1 cup roasted, unsalted peanuts
  • 2 tablespoons olive oil- optional- see notes
  • * feel free to sub other veggies for the carrots and cucumber- like zucchini noodles, red bell, turnip, kohlrabi, radishes.



For Full Instructions You Can Go Here : https://www.feastingathome.com


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