Vietnamese-Style Salad
By: Sheri Wetherell
Published: Monday, November 30, 2009 - 12:35pm

Ingredients




1/4 pound rice noodles, boiled and rinsed
2 cups bean sprouts
1 small cucumber, sliced
1 head lettuce, chopped or shredded
Fresh mint
2 cups carrots, slivered
Sweet vinegar
2 cups chopped green onions
3/4 cup vegetable oil
Peanuts
Nuoc Cham Dressing

Preparation

1 In a bowl, toss in slivered carrots and pour in enough sweet vinegar to cover 2 Let soak for approximately 15 minutes, then drain 3 Toss salad ingredients together and add fish sauce dressing