Vietnamese Rice Noodle Salad
This salad features a variety of flavors from jalapeños to cucumbers, making it a perfect refreshing salad for spring or summer.
10 garlic cloves, minced
1 1/2 cups chopped cilantro
3 tbsp. Minor’s Cilantro Lime Sauce
7 1/2 tbsp. diced fresh jalapeños
3 tbsp. honey
1 tbsp. salt
2 5/8 lb. rice stick pad Thai noodles
1 7/8 lb. cucumbers, sliced into 1/8-in. pieces
5 oz. shredded Napa cabbage
3 cups pre-shredded carrots
3/4 cup oil-roasted cashew nut pieces
- Combine garlic, cilantro, cilantro lime sauce, jalapeños, honey and salt in food processor. Process until almost smooth.
- Cook rice noodles in lots of boiling salted water for 2 minutes. Drain, rinse with cold water and drain again.
- In large bowl, combine noodles with vegetables and sauce. Toss well and garnish with cashews.