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Cold Pastrami Rice Noodle Salad
Experience an explosion of flavors with this Cold Pastrami Rice Noodle Salad, a refreshing fusion of Eastern and Western cuisines. This vibrant dish combines the richness of pastrami with the freshness of garden vegetables, and the smooth texture of rice noodles. Topped with a tangy Asian dressing, it's the perfect option for a light yet satisfying lunch or dinner. This recipe has its roots in Vietnamese cuisine, which is known for its balance of five taste elements: spicy, sour, bitter, salty, and sweet.
Servings: 4
Ingredients
- Chili flakes
- 1/2 teaspoon
- Sugar
- 1 tablespoon
- Fish sauce
- 2 tablespoons
- Lime
- 1, juiced
- Fresh cilantro leaves
- 1 cup, loosely packed
- Fresh mint leaves
- 1/2 cup, loosely packed
- Red bell pepper
- 1, thinly sliced
- Carrot
- 1, julienned
- Cucumber
- 1, julienned
- Pastrami
- 200 grams, thinly sliced
- Rice noodles
- 200 grams
Instructions
- Prepare the rice noodles according to the package instructions. Once cooked, immediately rinse under cold water to halt the cooking process and drain well.
- In a large salad bowl, combine the cold noodles, thinly sliced pastrami, julienned cucumber and carrot, sliced bell pepper, and fresh mint and cilantro leaves.
- For the dressing, in a separate small bowl, whisk together the lime juice, fish sauce, sugar, and chili flakes until the sugar is completely dissolved.
- Pour the tangy dressing over the salad, ensuring every component is well-coated.
- Toss the salad thoroughly to combine all the ingredients and allow the flavors to meld together.
- Chill the salad in the refrigerator for at least 30 minutes before serving to enhance the flavor.
- Serve cold.
Dietary Information
Servings: 4 • Dish Type: Salad • Prep Time: 20 minutes • Cook Time: 10 minutes • Calories: 250 • Fat: 5g • Carbs: 40g • Protein: 12g • Sodium: 800mg • Sugar: 5g
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