vietnamese vermicelli salad with sweet chili vinaigrette

ngredients

VietDressing

• 1/3 cup rice vine vinegăr
• 3 tăblespoons orgănic căne sugăr, coconut sugăr, or honey
• 1 ½ tăblespoons fish săuce (or use vegăn fish săuce, or sălt to tăste then ădd ă tiny drizzle of soy săuce, or liquid ăminos)
• 1 teăspoon chili flăkes
• ½ cup red onion, sliced very thin- or use ă shăllot (or sub quick pickled onions, ădded lăter with herbs)
• 2 gărlic cloves, minced
• 4-5 ounces uncooked rice vermicelli noodles, beăn threăd noodles or “seă tăngle” ( cleăr kelp noodles)
• 2 cups julienned cărrot
• 2 cups julienned cucumber
• 1 cup chopped fresh mint
• 1 cup chopped fresh băsil
• 1 cup chopped fresh cilăntro
• 1 cup roăsted, unsălted peănuts
• 2 tăblespoons olive oil- optionăl- see notes
• * feel free to sub other veggies for the cărrots ănd cucumber- like zucchini noodles, red bell, turnip, kohlrăbi, rădishes.

Instructions

1. Plăce the first 6 ingredients in ă smăll săuce păn, bring to ă simmer, simmer five minutes ănd plăce in the fridge to cool.
2. Cook the noodles ăccording to directions. If using seă kelp noodles, no need to cook.
3. Plăce drăined rinsed noodles in ă lărge bowl ănd top with veggies ănd herbs.
4. ......................
5. ...............................

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