Ingredients
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Dressing
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3 tbsp Fish Sauce
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3 tbsp Rice Vinegar
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2 tbsp Honey
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1 tbsp Sambal Oelek
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1 tbsp Sesame Oil
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1 Lime Juice
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1 Garlic
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Salad
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10-oz (300-g) Rice Vermicelli
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4 Lettuce
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1 Bell Peppers
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1 Tomato
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1 Celery
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½ English Cucumber
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1 Beetroot
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1 Carrots
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1 large or 2 small Avocados
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4 Scallions
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½ cup (125 ml) chopped fresh Cilantro
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4 tsp chopped fresh Mint
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½ cup (125 ml) Peanuts
Directions
Steps
|
1
Done
|
In a jar with a lid, combine dressing ingredients with 2 tbsp water, and shake. Taste and adjust seasonings as needed. Set aside. |
|
2
Done
|
In a large bowl, place rice vermicelli. Fill up kettle and let it come to a boil. Pour boiled water over noodles and let sit until softened, 2 or 3 minutes. Drain noodles, them add to bowl of very cold water until cool enough to touch, but not ice cold, 15 to 20 seconds. Drain again, and return noodles to large bowl. |
|
3
Done
|
Shake up dressing again, then spoon 2 tbsp over noodles, tossing to coat. Divide noodles between 4 serving bowls. |
|
4
Done
|
Place shredded lettuce over noodles. Arrange remainder of veggies around bowl. Sprinkle with scallions, then herbs. Finish with peanuts. Pour remainder of dressing evenly over four bowls. |
