Fresh And Easy Vietnamese Noodle Salad #vegan #salad

Fresh And Easy Vietnamese Noodle Salad #vegan #salad

This time I am taking you to the tropics with the kind of pineapple. Diving into the bourbon mixed refreshments field I am coordinating it with tart lemonade and this Pineapple Bourbon Lemonade is the right technique to start off your week's end!

I haven't pondered bourbon blended beverages with pineapple crush before until this last week's end when I acquired two or three pineapples at a deal. I was by then mixing a blended beverage for Brooks when I popped a touch of the new cut pineapple in my mouth.

Taking a sample of his bourbon, as it is another holder and one I haven't endeavored beforehand, it tasted so incredible with the sort of pineapple still in my mouth. This quickly got my cerebrum wheels turning. Shouldn't something be said about a pineapple mixed drink made with bourbon?!?!

The blend of the pineapple and the bourbon tastes bewildering anyway I felt it a little 2-dimensional. Mixed refreshments with pineapple juice need something correspondingly full improved to change them. The abundance of the bourbon and the sweetness of the pineapple needs a little middle person to cut through the two in number flavors.

Also try our recipe Spicy Chickpeas lettuce wraps with cilantro Jalapeno sauce

Fresh And Easy Vietnamese Noodle Salad #vegan #salad #glutenfree #lunch #healthy

This light and fresh Asian salad filled with cucumber, carrot and bean sprouts is a tangy side dish for grilled meats and poultry or eaten as a main dish on its own.

  • 12 ounces thin Asian vermicelli noodles such as rice stick or mung bean
  • 2 carrots shredded
  • 2 cucumbers seeded and shredded
  • 4 green onion chopped
  • 1 1/2 cups fresh bean sprouts
  • 1/3 cup chopped cilantro
  • 1/2 cup fish sauce
  • 1/2 cup seasoned rice vinegar
  • 3 tablespoons sugar
  • 2 cloves garlic pressed or minced
  • 1/4 teaspoon crushed red pepper
  • Lime

  1. Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
  2. In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour 3/4 of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.

Read more our recipe : Healthy Blueberry Oatmeal Muffins

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