Rice Noodle Salad with Chili Lime Dressing
Prep Time
Cooking Mode
Learn how to make this easy noodle salad with a chili lime dressing. This Vietnamese salad uses vermicelli noodles and is packed with fresh veggies.
1 cup Kim Phat Rice Vermicelli Noodles
3 tbsp lime juice
2 tbsp ChinaLily Sauce Soya
2 tbsp canola oil
1 tbsp LaoGanMa Chili in Oil Crisp
1 tbsp honey
1 tbsp EightTrs Sesame Oil
2 cups shredded cabbage
2 cups (1) julienne carrot
2 cup fresh sprouts (Pea, Radish, Broccoli, Etc.), divided
½ cup thin sliced radish
½ cup finely sliced green onion, divided
¼ cup fresh thinly sliced mint, divided
½ cup chopped roasted peanuts, divided
1 cup Kim Phat Rice Vermicelli Noodles
3 tbsp lime juice
2 tbsp ChinaLily Sauce Soya
2 tbsp canola oil
1 tbsp LaoGanMa Chili in Oil Crisp
1 tbsp honey
1 tbsp EightTrs Sesame Oil
2 cups shredded cabbage
2 cups (1) julienne carrot
2 cup fresh sprouts (Pea, Radish, Broccoli, Etc.), divided
½ cup thin sliced radish
½ cup finely sliced green onion, divided
¼ cup fresh thinly sliced mint, divided
½ cup chopped roasted peanuts, divided
Directions
1Set the rice vermicelli noodles in a bowl and cover with boiling water. Let sit for 3-4 minutes until noodles are tender. Drain and rinse under cold water. Drain well and set aside.
2In a small mixing bowl, whisk together the lime juice, soy sauce, canola oil, chili crisp, honey and sesame oil. Taste and adjust seasoning if needed. Set aside while you prepare the remaining ingredients.
3In a large bowl, toss together the noodles and the dressing, coating them evenly. Add the cabbage, carrot, half the fresh sprouts, radish, half the green onion, half the mint and half the peanuts. Mix gently until combined.
4Transfer to a large platter or plates. Garnish with the reserved, fresh sprouts, green onion, mint and peanuts. Serve immediately.
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