Vietnamese Vermicelli Salad with Sweet Chili Vinaigrette

• Produce

  • 1 cup Basil, fresh
  • 2 cups Carrot
  • 1 tsp Chili flakes
  • 1 cup Cilantro, fresh
  • 2 cups Cucumber
  • 2 Garlic cloves
  • 1 cup Mint, fresh
  • 1 cup Peanuts, roasted unsalted
  • 1/2 Red onion, very thin

• Condiments

  • 1 1/2 tbsp Fish sauce

• Pasta & Grains

  • 4 oz Rice vermicelli noodles

• Baking & Spices

  • 3 tbsp Cane sugar, organic

• Oils & Vinegars

  • 2 tbsp Olive oil- optional- see notes
  • 1/3 cup Rice vine vinegar

Found on feastingathome.com

Description

Ingredients

• ⅓ cup rice vine vinegar
• 3 tablespoons organic cane sugar, coconut sugar, or honey
• 1 ½ tablespoons fish sauce ( or vegan substitute, or salt to taste and/or tiny drizzle of soy)
• 1 teaspoon chili flakes
• ½ red onion, sliced very thin
• 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.

Directions

• Place the first 6 ingredients in a small sauce pan, bring to a simmer, simmer five minutes and place in the fridge to cool.
• Cook noodles according to directions. If using sea kelp noodles, no need to cook.
• Place drained rinsed noodles in a large bowl and top with veggies and herbs. Toss well. Add the the chilled dressing and herbs, tossing well. Top with crushed roasted peanuts.
• NOTES - If using sea kelp, drizzle the whole salad with 2 tablespoons olive oil, which will help the texture.