Thai Noodle Salad

photoThis is a wonderful and simple noodle salad. It is from the October 2006 issue of Southern Living.







Thai Noodle Salad

1  (8-ounce) package vermicelli
1/3 cup chopped fresh cilantro
2  garlic cloves, minced
1  jalapeno pepper, seeded and chopped
1/4 cup fresh lime juice
1 tablespoon fish sauce (sub soy sauce to keep vegetarian)
1 tablespoon honey
1 1/2 teaspoons sesame oil
1/4 teaspoon salt
2  carrots, grated
1  cucumber, peeled, seeded, and thinly sliced
1 cup finely shredded cabbage
1/4 cup chopped fresh mint
1/4 cup chopped dry-roasted peanuts

Cook pasta according to package directions. Drain, rinse, and place in a large bowl; set aside.

Process cilantro and next 7 ingredients in a food processor until smooth, stopping to scrape down sides.

Toss together pasta, cilantro dressing, carrots, and next 3 ingredients. Sprinkle with peanuts, and serve immediately.


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