This salad is so light and refreshing and perfect for using up all of the leftover herbs from your late-summer garden. We are still getting corn, tomatoes, zucchini, and even some peaches here in North Carolina. I am not complaining, I will be so sad in the winter when the freshest things I can get are kale, potatoes, and citrus. Summer is the best season for produce!
This salad is great served as a side with grilled meat or filling as a light lunch. It is bursting with so many flavors, you won’t be able to get enough.
- ⅔ cup of Fish Sauce
- ½ cup of Warm Water
- 6 tablespoons of Lime Juice, ~3 limes
- 5 tablespoons of Sugar
- 3 fresh Chile Peppers (Thai, Serrano, Jalapeño), seeded and minced
- 2 cloves of Garlic, minced
- 3 Carrots, large, peeled & grated
- 1 Cucumber, large, peeled, seeded, and cut into matchsticks
- ¼ cup of Peanuts, roasted & unsalted
- 1 Chile Pepper (Thai, Serrano, or Jalapeno), seeded and chopped
- 8 oz. of dried Vermicelli Noodles
- 4 cups of Leaf Lettuce, red or green, chopped
- ½ cup of Basil, chopped
- ½ cup of Cilantro, chopped
- ½ cup of Mint, chopped
- For the dressing, whisk all of the ingredients together until the sugar dissolves, set aside.
- For the salad, toss the carrots, cucumbers, peanuts, and chiles with ¼ cup of the dressing and set aside.
- Bring 4 quarts of water to boil and then remove pot from heat, add the noodles and let stand, stirring occasionally for 10 minutes. Drain the noodles and transfer to a large serving bowl.
- Layer the marinated carrot mixture on top, then the lettuce, basil, cilantro, and mint. Pour half of the remaining dressing over the noodle salad, toss to combine and divide into 4 salad bowls. Top with peanuts and serve remaining dressing on the side.
Happy Cooking, The Barbee Housewife