Vietnamese Veggie & Rice Noodle Salad

Vietnamese Veggie & Rice Noodle Salad

Requiring a bit of planning, this wonderfully crispy salad is an absolute gem on a warm spring day. If you’re in a hurry and would rather skip that step, instead of a typical dressing, we opt for a flavorful avocado dressing. Transfer the noodles to a container with a tight-fitting lid if you find yourself with leftovers, try wrapping them up in spring roll wrappers for an easy grab-and-go meal. Enjoy the bright flavors and the burst of springtime goodness.

Serves: 4 main course salads

Ingredients

• 4 large carrots, grated
• 1 small daikon radish, grated and julienned
• 1 English cucumber, thinly sliced
• 2 cups (160 g) rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt, plus more to taste
• 4 green onions, peeled and cut into slivers
• Water
• 1 tablespoon rice vinegar
• 1 clove garlic, sliced
• 1 tablespoon unseasoned rice vinegar (or umts)
• Black pepper
• One 8.8 oz (227 g) package brown rice noodles
• 1 cup (160 g) chopped cilantro
• Optional garnish

Preparation

• Combine the carrots, radish, cucumber, vinegar, sugar, and ½ teaspoon salt in a large bowl. Refrigerate for 1 hour or up to 1 day.

• Make the dressing: Combine ½ tablespoons of the water, lime juice and garlic in a blender until smooth. Place the blender in a food processor or blender until mostly smooth and thinned. Transfer to a container with a tight-fitting lid.

• Heat a medium case-iron skillet over medium-high heat. Add the oil to the pan.

• If the salad sits long, add a dollop of the starch. Cook the pasta (about 10 minutes). Drain and rinse with cold water.

• Transfer the “pickled” vegetables with the noodles. Store dosed into bowls. Toss with the tofu, bean sprouts and avocado. Refrigerate salad ingredients can be refrigerated for up to 3 days; the dressing can be refrigerated for up to 3 days. The dressing should be consumed within 1 day.