Vietnamese Vermicelli Salad with Sweet Chili Vinaigrette
"Vegan Fish SauceA fresh herbaceous Vietnamese style salad with crunchy vegetables, peanuts and sweet chili sauce..."
INGREDIENTS
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Dressing
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1/3 cup rice vine vinegar
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3 tablespoons organic cane sugar, coconut sugar, or honey
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1 1/2 tablespoons fish sauce (or vegan fish sauce, or salt to taste and/or tiny drizzle of soy)
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1 teaspoon chili flakes
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1/2 cup red onion, sliced very thin- or use a shallot (or sub quick pickled onions, added later with herbs)
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2 garlic cloves, minced
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4-5 ounces uncooked rice vermicelli noodles, bean thread noodles or "sea tangle" ( clear kelp noodles)
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2 cups julienned carrot
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2 cups julienned cucumber
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1 cup chopped fresh mint
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1 cup chopped fresh basil
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1 cup chopped fresh cilantro
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1 cup roasted, unsalted peanuts
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2 tablespoons olive oil- optional- see notes
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* feel free to sub other veggies for the carrots and cucumber- like zucchini noodles, red bell, turnip, kohlrabi, radishes.
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