I thought this was quite good but could have used a bit more dressing. I used 2 red chili padis instead of jalapeno (jalapenos aren’t Vietnamese!) and put the cabbage in with the noodles to cook. Also reduced the fish sauce to 2 tbsp and sugar to 1 tbsp. It was missing something…not sure what…but still pretty good.
The cilantro dressing is soooo good! This can totally be an entree if you add some meat to it, but it is totally fine by itself! The only thing I changed was subbed hoisin sauce and soy sauce for the vegetarian fish sauce (allergic) and omitted the cabbage. Yum!
I tried this recipe for the first time tonight and my whole family absolutely loved (devoured) it! I added 2 cups of chopped up BBQ pork (cha-siu) bits to the salad and served it as the main course. Vietnamese rolls for appetizers; and shrimp & snap pea stir-fry as a side dish.
Everyone LOVED it. I made a double batch of this salad for a picnic. The next day I served it to my in-laws. The 3rd day I took some to work for lunch. We never got tired of it and it was just as good on the 3rd day as the first. I modified by adding hot chili oil because my peppers were quite mild and I used baby bok choy instead of napa cabbage. I also added raw pea pods.
This was exactly the sort of salad I was hoping to find. I loved the fresh mint/lime/peanut combination. The only change I made was to decrease the fish sauce (because my husband hates it), which I subbed with a little salt.
3 tablespoons lime juice
1 tablespoon fish sauce
4 teaspoons light brown sugar
2 teaspoons peanut oil
2 scallions, sliced
1 small clove garlic, minced
¼ teaspoon crushed red pepper
1 large English cucumber, spiralized and patted dry (4 cups)
1 large carrot, spiralized (3 cups)
¼ cup chopped fresh cilantro
2 tablespoons chopped unsalted peanuts
Whisk lime juice, fish sauce, brown sugar, oil, scallions, garlic and crushed red pepper in a large bowl until the sugar is dissolved. Add cucumber, carrot and cilantro; toss to combine. Serve sprinkled with peanuts.