This is an excellent salad. Light, fresh, simple ingredients and tastes great. This is a Vietnamese Salad.
Package of Vermicelli noodles, we use 100% mung bean noodles 1/2CUP julienned carrots & cucumbers 1/3CUP julienned celery 1-2 julienned green onions 1TBSP each sesame oil fish sauce 1TSP soya sauce Brown sugar or white sugar to taste roughly 1-2TBSP 1-3 thinly sliced Thai chilis Bunch of cilantro, roughly chopped
Prep all the veggies. Cook your noodles as per your package states. Drain noodles very well when done, we run them under cold water immediately after cooking to stop the cooking process.
Get a large bowl, put all the ingredients in and mix well. Store in fridge for a couple of hours before serving.
Stir well before serving, and serve cold. We had a great day at the beach today out in Cocagne, New Brunswick!! Breath taking views, hightide and warm water. Good food, great friends, was a fun day!This is one of our favorite beach salads!! You can add an assortment of stuff to it. Seafood, ground meats, extra herbs. We like to top with a few more Thai Chili’s ontop. If don’t like the heat of the peppers, you can omit. Let us know what you think.
