A few days ago I made Vietnamese Pho. It was very good and disappeared before I could take a photo. Thinking about “prepare once – serve twice,” I knew I would have leftover rice noodles cooked and ready to go so I stored them in the refrigerator until I was ready to prepare this recipe.
It’s a dreary day and a bright, fresh salad is the perfect prescription for lifting spirits. This one uses crisp vegetables and is dressed with a lime and ginger dressing.
This recipe serves two or one very hungry blogger.
2 cups cooked rice noodles
1/2 English cucumber
1 slice of red onion
1 tablespoon peanuts
1 tablespoon rice wine vinegar
2 tablespoons water
1 tablespoon canola oil
1 teaspoon low sodium soy sauce
1/2 teaspoon grated ginger
1 small clove garlic, crushed
1 teaspoon sugar or honey
2 lime wedges
- Slice the carrot in ribbons using a peeler.
- Slice thin strips around the outside of the cucumber. Then slice the cucumber into disks.
- Slice the red onion into slivers.
- Pull the leaves from the cilantro.
- Place the noodles in the bottom of a serving bowl. Layer on the vegetables, evenly spreading them around the stop.
- Mix the dressing ingredients (reserving the lime wedges) together in a container with a sealable top and give them a good shake.
- Squeeze the lime juice onto the salad and then drizzle on the dressing.
- Add salt and pepper to taste.