Vietnamese style rice vermicelli salad

Name: Vietnamese style rice vermicelli salad
Prep time: 25 min
Cook time: 5 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 250g rice vermicelli; 2 cups bean sprouts, rinsed and drained; 1 bunch fresh mint, finely chopped; 1 bunch fresh coriander, finely chopped; 3 Nantes carrots, cut into short julienne strips; 1 red bell pepper, cut into short julienne strips; 3 halved radishes, thinly sliced; 1/2 English cucumber, quartered lengthwise and sliced; 1/3 cup coarsely chopped cashews + some for serving; Juice of 1 lime; 1/4 cup low sodium fish sauce; 2 tbsp. toasted sesame oil; 1 tbsp. vegetable oil; 1 tbsp. tamari soy sauce; Salt and freshly ground pepper

Preparation 25 min
Cooking 5 min
Servings 4 to 6
Freezing I do not suggest

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Ingrédients

250g rice vermicelli
2 cups bean sprouts, rinsed and drained
1 bunch fresh mint, finely chopped
1 bunch fresh coriander, finely chopped
3 Nantes carrots, cut into short julienne strips
1 red bell pepper, cut into short julienne strips
3 halved radishes, thinly sliced
1/2 English cucumber, quartered lengthwise and sliced
1/3 cup coarsely chopped cashews + some for serving

Vinaigrette

Juice of 1 lime
1/4 cup low sodium fish sauce
2 tbsp. toasted sesame oil
1 tbsp. vegetable oil
1 tbsp. tamari soy sauce
Salt and freshly ground pepper

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Preparation

In a large pot of boiling water, cook vermicelli according to package directions. Pour into a colander, rinse thoroughly under cold water and let drain for 5 minutes. Cut the noodles to a shorter length with a knife. Pour into a large bowl and set aside.
Add remaining ingredients and mix.
In a bowl, add the ingredients for the dressing, add salt and pepper and mix well with a whisk. Pour over salad and toss. Garnish with cashews and serve.