Vietnamese-inspired cabbage and rice noodle salad
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About this recipe:
A Vietnamese-inspired sauce made with coriander, chillies, lime juice, fish sauce and sugar is tossed with rice noodles, cucumber, shredded cabbage and carrots.
5 cloves garlic
1/2 bunch fresh coriander
1/2 green chilli, 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
25 min › Cook:
2 min › Ready in:
Chop the garlic with the coriander and chilli. Transfer the mixture to a bowl, add the lime juice, fish sauce, salt and sugar; stir well. Let the sauce sit for 5 minutes.
Bring a large pot of salted water to the boil. Add the rice noodles; boil for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
Combine the sauce, noodles, carrots, cucumber, mint and cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.
Used different ingredients.
This is a nice light and healthy meal, and very delicious. I substituted kale for the cabbage (for a little more nutrition). I'll be making this again.
- 24 Jul 2008
Very tasty but definitely needs tweaking. Far too much garlic and sugar. Used red chilli and left seeds in.
- 19 May 2014
Really good recipe and I plan to do it again. Whole family (husb, child, me) enjoyed it. A few things: the rice noodles were not fully cooked in 2 minutes (still kind of hard and clumped). I didn't use the cabbage but added extra carrots. And tofu and prawns worked well. Also, cut back slightly on the fresh garlic. Yummy!
- 05 Aug 2012
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