Light, zesty, and bursting with fresh herbs, this vibrant dish that hits all the right notes—crunchy, cool, tangy, and just a little bit spicy! Inspired by Southeast Asian flavors, it’s the perfect warm-weather salad; refreshing yet satisfying, simple enough for a weekday lunch, and elegant enough for entertaining.
Rice Noodle Salad with Cucumber, Peanuts, Basil, and Mint
Recipe adapted from “Mood Swings” written by Jessica Seinfeld
Ingredients
Equipment
Method
- Place noodles in a large bowl and cover with very hot water. Let them soak for about 5 minutes, or until tender. Drain in a colander; shake out excess water.
- Cut the cabbage half in half again through the core. Cut out the core and discard. As thinly as possible, slice the cabbage into fine shreds (about 8 cups total).
- Divide the noodles, cabbage, cucumber, bell pepper, and scallions among bowls. Sprinkle the herbs and peanuts over the tops.
- For the vinaigrette, in a small bowl, whisk together the lime juice, sesame oil, Sriracha (or hot sauce), and salt.
- Drizzle over the salad.