Vietnamese salad
6 servings
Ingredients
| Quantity | 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 |
Directions
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.