vietnamese rainbow salad
Fresh, bright, and shareable salad.
prep time
15 Min
cook time
10 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- SALAD
- 2 ounces cellophane noodles
- 1 teaspoon olive oil
- 3 large eggs
- salt and pepper
- 2 cups grated carrots
- 2 cups cucumber seeded and sliced into matchsticks
- 1/4 cup fresh basil, chopped
- 1/4 cup cilantro, chopped
- 2 cups bean sprouts
- VIETNAMESE HERBAL DRESSING
- 2/3 cup lime juice
- 1/3 cup fish sauce
- 1/3 cup granulated sugar
- 1 teaspoon red pepper flakes
- 1 tablespoon minced garlic
How To Make vietnamese rainbow salad
-
Step 1Soaked cellophane noodles in boiling water for 20 minutes. Drain.
-
Step 2Beat the eggs with salt and pepper. Spray a skillet with cooking spray and pour the eggs into a hot pan. Swirl the pan around and push the eggs to the middle letting the uncooked parts hit the pan. Fold the eggs into a third then half then completely folded. Place on cutting board and cut into slices.
-
Step 3Arrange the noodles on a large plate. Moving around the plate add the carrots, cucumbers, bean sprouts, and eggs. Place the basil and cilantro in the middle.
-
Step 4Mix the ingredients together for the dressing. Pour over the entire dish and then dig in.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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