Vietnamese Spring Roll Salad

Ingredients

• Red chili pepper (1, thinly sliced)
• Garlic (2 cloves, minced)
• Sugar (1 tablespoon)
• Rice vinegar (2 tablespoons)
• Fish sauce (2 tablespoons)
• Lime (1, juiced)
• Peanuts (1/4 cup, chopped)
• Bean sprouts (1 cup)
• Fresh cilantro leaves (1/2 cup)
• Fresh mint leaves (1/2 cup)
• Bell pepper (1, thinly sliced)
• Cucumber (1, julienned)
• Carrots (2, julienned)
• Lettuce (1 head, thinly sliced)
• Rice vermicelli noodles (8 oz)

Instructions

1. Cook the rice vermicelli noodles according to package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked noodles, lettuce, carrots, cucumber, bell pepper, mint leaves, cilantro leaves, and bean sprouts.
3. In a small bowl, whisk together the lime juice, fish sauce, rice vinegar, sugar, garlic, and red chili pepper.
4. Pour the dressing over the salad and toss to combine.
5. Garnish with chopped peanuts.
6. Serve immediately and enjoy!