Rice Noodle Salad

by Gina Solon


  • 1 eight-ounce package of rice noodles, linguine thickness
  • 6-8 Napa cabbage leaves, sliced thinly
  • 2 large carrots, julienned
  • 1 large bunch scallions, thinly sliced
  • 1⁄2 cup chopped cilantro leaves
  • 2/3 cup chopped salted cashews
Rice Noodle Salad

Jocelyn Filley

This salad should be served immediately, as the rice noodles quickly soak up the dressing. Chopped grilled chicken or pan-seared tofu makes a nice addition and takes the salad from a side dish to a one-bowl dinner.

1 medium jalapeño, seeded 2 large garlic cloves
3 tablespoons canola oil
1⁄4 cup rice wine vinegar
1⁄2 cup fresh lime juice
1/3 cup Vietnamese or Thai fish sauce
1⁄4 cup brown sugar

Bring a large pot of salted water to a boil. Add the noodles and cook ac- cording to package directions, about 4-5 minutes. Drain and cool.

Mix cabbage, carrots, scallions, cilantro, and cashews into noodles.

For the dressing, mince the jalapeño and garlic with a food processor. Add the oil, rice wine vinegar, lime juice, fish sauce, and brown sugar and purée mixture together.

Toss the dressing with the salad, let sit for a few minutes and re-toss before serving.

Yield: 4-6 servings