Rice Noodle Salad

I created this one to go with the Thai rolled beef but quickly realized this delicious gingery, garlicky, vinegary salad can stand on it’s own and can stand in the fridge for several days which makes it a super lunch box or do ahead choice! Pretty much any veggies will work here so go ahead and be creative… wouldn’t snow peas or edamame be pretty in here! Enjoy!



3 T. rice vinegar

3 T. lime juice

3 T. fish sauce

2 tsp. toasted sesame oil

1 garlic clove, minced

1 inch piece of ginger, peeled and grated

1 serano chile, seeded and chopped

2 medium carrots, cut into 3 inch lengths and julienned

2 small cucumbers, cut into 3 inch lengths and julienned

1 8oz package of rice noodles

In a large bowl, combine the vinegar, lime juice, fish sauce, sesame oil, garlic, ginger and serrano chile and stir to combine. Toss in the carrots and cucumbers and allow to sit at room temperature for 15 minutes for flavors to combine.

Bring a large pot of water to boil. Prepare the noodles according to package directions. Drain and rinse the noodles with cold running water. Toss the vegetables with the noodles and serve.