Cold Rice Noodle Salad
By Sarah Burchard
Serves 4
Ingredients
8 oz rice noodles
1/4 bunch cilantro, whole leaves
6 sprigs mint, leaves torn
6 sprigs basil, leaves torn
2 each green onions, sliced thin
1 each cucumber, sliced into half moons
2 each radishes, sliced thin
1 carrot, julienned
1 red bell pepper, julienned
1 cup snap peas, julienned
2 Tbsp sesame oil
2 Tbsp rice vinegar
1 tsp shoyu
TT salt and black pepper
Directions
Follow the cooking directions on the package of rice noodles. After they are cooked, rinse well under cold water and strain.
Toss the cooked, cold noodles with the rest of the ingredients and serve.
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