vietnamese salad
- Categories
- Asian
- Salads
- Vegetarian
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| ¼ pounds | Cellophane noodles; boiled & rinsed |
| 2 cups | Bean sprouts |
| 1 small | Cucumber; sliced |
| 1 | Head lettuce; shredded |
| 2 cups | Carrots; slivered, soaked in sweet vinegar |
| 2 cups | Scallion; chopped |
| ¾ cup | Oil |
| ¼ cup | Peanuts |
| 3 tablespoons | Warm water |
| 3 tablespoons | Sugar |
| 3 tablespoons | Lemon juice OR rice vinegar |
| 6 tablespoons | Fish sauce |
| 1 | Clove garlic; minced |
| 2 tablespoons | Hot chili peppers |
Toss salad ingredients tgether. Add fish sauce.
Serve immediately.
Recipe by: Uwajimaya
Posted to EAT-LF Digest by KSBAUM@... on Feb 15, 1999, converted by MM_Buster v2.0l.
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