Rice Noodle Salad with Fresh Vegetables and Herbs

Rice Noodle Salad with Fresh Vegetables and Herbs
Rice Noodle Salad with Fresh Vegetables and Herbs Rice Noodle Salad with Fresh Vegetables and Herbs Rice Noodle Salad with Fresh Vegetables and Herbs Rice Noodle Salad with Fresh Vegetables and Herbs Rice Noodle Salad with Fresh Vegetables and Herbs Rice Noodle Salad with Fresh Vegetables and Herbs

Chef Fiona knew exactly what to serve to Dave Matthews Band and crew on a hot summer day in Toronto, preparing her light, yet satisfying Rice Noodle Salad with Fresh Vegetables and Herbs. At home, try pairing the dish with the Dreaming Tree Chardonnay.

Photos by Grant Taylor Photography, Inc.

Ingredients

Serves 4-6 people

Salad:
1 pack Rice Noodles, vermicelli or spaghetti style
1 large Red pepper, julienned
1 large Carrot, julienned
1 Cucumber, seeds removed, julienned
1 bunch Scallions, sliced
Handful Mung Bean Sprouts
1 cup Snap Peas, julienned
1 head Romaine, thin slice
1/4 head Red or Green Cabbage, julienned
1/2 cup Peanuts, rough chop, set aside small amount for garnish
1 bunch Basil, rough chop, set aside small amount for garnish
1 bunch Cilantro, rough chop, set aside small amount for garnish

Dressing:
1 Tbs Ginger, grated
1/4 cup Fish sauce
1 large Lime, juice and zest
1-2 Tbs Sambal Oelek, or other Asian style hot sauce
1 Tbs Tamari or Soy Sauce
1 Tbs Honey
1 Tbs Rice vinegar
1 Tbs Toasted Sesame Oil
Black pepper to taste

Shopping List

Salad:
1 pack Rice Noodles, vermicelli or spaghetti style
1 large Red pepper
1 large Carrot
1 Cucumber
1 bunch Scallions
Handful Mung Bean Sprouts
1 cup Snap Peas
1 head Romaine
1/4 head Red or Green Cabbage
1/2 cup Peanuts
1 bunch Basil
1 bunch Cilantro

Dressing:
1 Tbs Ginger
1/4 cup Fish sauce
1 large Lime
1-2 Tbs Sambal Oelek, or other Asian style hot sauce
1 Tbs Tamari or Soy Sauce
1 Tbs Honey
1 Tbs Rice vinegar
1 Tbs Toasted Sesame Oil
Black pepper to taste

Directions

Dressing
Mix all ingredients together and set aside until ready to serve.

For Salad

  1. Soak the rice noodles in hot water for about 10 minutes, until the noodles are soft and ready to eat. Rinse with cold water and drain. Set aside.
  2. If you have a mandolin, it would be very helpful for prepping the carrot and cucumber, but it is not necessary.
  3. All the prep can be done well ahead of serving.
  4. In a large bowl mix together all ingredients except romaine and cabbage.
  5. When ready to serve mix dressing into rice noodles, season with salt and pepper to taste.
  6. Serve on a bed of romaine and cabbage.
  7. Garnish with extra peanuts and herbs.

Delicious with grilled shrimp or steak.

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