- For the Salad
- 1 Pure Flavor® Organic Long English Cucumber
- 4-5 oz uncooked organic rice vermicelli noodles
- 2 cups organic carrots, julienned
- ½ red onion, sliced thin
- 1 cup fresh organic mint
- 1 cup organic basil, chopped
- 1 tbsp olive oil (optional)
- For the Dressing
- 1/3 cup rice wine vinegar
- 3 tbsp organic cane sugar
- 1 ½ tbsp ﬁsh sauce
- 1 tsp chili ﬂakes
- 2 garlic cloves, minced
Add the dressing ingredients to a small saucepan, simmer for 5 minutes. Pour into a bowl and place in the fridge to cool.
Cook the noodles according to directions.
Place drained rinsed noodles in a large bowl and mix with veggies and herbs.
Toss well with chilled dressing and herbs.