Vietnamese salad

Yield: 6 servings

Measure Ingredient
¼ pounds Cellophane noodles; boiled & rinsed
2 cups Bean sprouts
1 small Cucumber; sliced
1 \N 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 \N 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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