This light and fresh Asian salad filled with cucumber, carrot and bean sprouts is a tangy side dish for grilled meats and poultry or eaten as a main dish on its own.
– 12 ounces thin Asian vermicelli noodles such as rice stick or mung bean.
– 2 carrots, shredded.
– 2 cucumbers, seeded and shredded.
– 4 green onion, chopped.
– 1½ cups fresh bean sprouts.
– ⅓ cup chopped cilantro.
– ½ cup fish sauce.
– ½ cup seasoned rice vinegar.
– 3 tablespoons sugar.
– 2 cloves garlic, pressed or minced.
– ¼ teaspoon crushed red pepper.
Step 1:Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
Step 2:In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour ¾ of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.