Rice Vermicelli Salad
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Servings: 4
Ingredients:
-
Dressing:
3 tbsp (45 mL) lime juice
1 tbsp (15 mL) each granulated sugar, boiling water and fish sauce
1 clove garlic, minced
1/2 tsp (2 mL) minced hot pepper
4 oz (125 g) rice vermicelli
2 cups (500 mL) shredded leaf lettuce
1/2 cup (125 mL) finely grated carrot
1/4 cup (50 mL) each shredded fresh mint and coriander
Preparation:
Dressing: Combine lime juice, granulated sugar, boiling water, fish sauce, garlic and hot pepper. Set aside.
In large bowl, soak rice vermicelli in boiling water for 5 minutes. Drain and rinse with cold water; squeeze well and return to bowl. Add dressing, leaf lettuce, carrot, fresh mint and coriander. Toss to coat.
In large bowl, soak rice vermicelli in boiling water for 5 minutes. Drain and rinse with cold water; squeeze well and return to bowl. Add dressing, leaf lettuce, carrot, fresh mint and coriander. Toss to coat.
Source
Canadian Living Magazine: July 2008
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