Vietnamese Inspired Cabbage and Rice Noodle Salad is a multi-colored and healthy side dish. It is prepared with fresh lime juice, coriander, sugar and fish sauce. Moreover, it is drizzled with noodles and vegetable mix in order to enhance the overall zest and color. To add a pleasant final touch to the presentation, serve your Vietnamese Inspired Cabbage and Rice Noodle Salad on a bed of cucumber slices or fresh mint leaves. This delicious salad is a source of lactic acid, vitamin C and calcium.
Preparation Time: 27 minutes
Serving Size: 04
Utensils Needed: pot, stove, mixing bowl, salad bowl, fork, spoon
- 5 cloves garlic
- 1/2 bunch fresh coriander
- 1/2 green chili - seeded and minced
- 4 tablespoons fresh lime juice
- 3 tablespoons vegetarian fish sauce
- 3 tablespoons caster sugar
- 350g (12 oz) rice noodles
- 2 carrots - julienned
- 1 cucumber - halved lengthwise and chopped
- handful chopped fresh mint
- 4 leaves pak choi
- 30g (1 oz) unsalted peanuts - chopped
- 4 sprigs fresh mint for garnishing - optional
Place the garlic, coriander and chili in a food chopper and chop them. You can also use a sharp knife to chop them into fine slices.
Shift the chopped slices to a medium mixing bowl and pour in fresh lime juice. Top the mixture with some salt and pepper to taste. Grab a large fork and stir the vegetable-mixture until coated well in the lime juice and form a smooth sauce. Set it aside for approximately five minutes.
Place a large pot of salted water on your stove over medium heat and bring it to boil. Add in rice noodles and boil it for 2 to 4 minutes until tender. Remove the noodles from heat and drain them thoroughly. Rinse with cold water and set them aside to drain thoroughly.
Pick a large salad bowl and mix the noodles, cucumber, carrots, mint and cabbage in it. Pour in the previously prepared sauce and toss gently for a few seconds.
Sprinkle unsalted chopped peanuts all over Vietnamese Inspired Cabbage and Rice Noodle Salad and garnish it with fresh mint sprigs. Serve immediately.