Le Colonial's Rice Noodle Salad
Le Colonial's Rice Noodle Salad comes together with fresh Vietnamese vegetables and herbs, and BEGS for a chardonnay! Delicious with grilled shrimp or steak.
- 1 pack Rice Noodles vermicelli or spaghetti style
- 1 large red pepper julienned
- 1 large carrot julienned
- 1 Cucumber seeds removed, julienned
- 1 bunch scallions sliced
- handful Mung Bean Sprouts
- 1 cup Snap Peas julienned
- 1 head romaine thin slice
- 1/4 head Red or Green Cabbage julienned
- 1/2 cup Peanuts rough chop, set aside small amount for garnish
- 1 bunch basil rough chop, set aside small amount for garnish
- 1 bunch cilantro rough chop, set aside small amount for garnish
Dressing:
- 1 Tbs ginger grated
- 1/4 cup Fish sauce
- 1 large lime juice and zest
- 1-2 Tbs sambal oelek or other Asian style hot sauce
- 1 Tbs tamari or soy sauce
- 1 Tbs honey
- 1 Tbs rice vinegar
- 1 Tbs toasted sesame oil
- Black Pepper to taste
For the Salad:
Soak the rice noodles in hot water for about 10 minutes, until the noodles are soft and ready to eat. Rinse with cold water and drain. Set aside.
If you have a mandolin, it would be very helpful for prepping the carrot and cucumber, but it is not necessary.
All the prep can be done well ahead of serving.
In a large bowl mix together all ingredients except romaine and cabbage.
When ready to serve mix dressing into rice noodles, season with salt and pepper to taste.
Serve on a bed of romaine and cabbage.
Garnish with extra peanuts and herbs.
Keyword Le Colonial, Le Colonial Houston, rice noodle salad, salads