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Recipes > Vietnamese-Inspired Cabbage and Rice Noodle Salad
Ingredients
- 5 cloves garlic
- 1/2 bunch fresh coriander
- 1/2 green chilli, seeded and minced
- 4 tablespoons fresh lime juice
- 3 tablespoons vegetarian fish sauce
- 3 tablespoons caster sugar
- 350g (12 oz) rice noodles
- 2 carrots, julienned
- 1 cucumber, halved lengthwise and chopped
- handful chopped fresh mint
- 4 leaves pak choi
- 30g (1 oz) unsalted peanuts, chopped
- 4 sprigs fresh mint
Preparartion Method
1. Chop the garlic with the coriander and chilli. Transfer the mixture to a bowl, add the lime juice, fish sauce, salt and sugar; stir well. Let the sauce sit for 5 minutes.2. Bring a large pot of salted water to the boil. Add the rice noodles; boil for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
3. Combine the sauce, noodles, carrots, cucumber, mint and cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.
