Vietnamese Rice Noodle Salad

Ingredients

• 4 garlic cloves, finely chopped
• 1 cup cilantro, chopped
• 1 jalapeno, chopped
• 1 tablespoon honey
• 1/4 cup fresh lime juice
• 3 tablespoons fish sauce
• 1 teaspoon kosher salt
• 1 lb dried rice vermicelli
• 2 carrots, julienned
• 1 cucumber, halved, peeled, seeded and sliced into thin half rounds
• 1/4 cup fresh mint, chopped
• 1/2 cup napa cabbage, finely shredded
• 1/4 cup dry roasted nuts, chopped

Directions

1. 1

   Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth.

2. 2

   Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes.

3. 3

   Drain, rinse well with cold water and drain again.

4. 4

   In a large bowl, combine the sauce, noodles, carrots, cucumber, mint, and napa cabbage.

5. 5

   Toss well and garnish with chopped nuts.