Summer

Summer Vegetable and Glass Noodle Salad

August  7, 2014
  • Serves 4
Ingredients
  • 3 tablespoons lime juice
  • 3 tablespoons fish sauce
  • 1 tablespoon light brown sugar or agave nectar
  • 1 small garlic clove, finely grated
  • 1 spicy chile, chopped
  • 8 ounces rice vermicelli noodles, cooked according to package directions
  • 2 cups shredded leftover roasted chicken, either store-bought rotisserie or homemade
  • 2 cups sliced cucumber
  • 1 cup finely grated carrot
  • 1 cup grated golden beets
  • 3 cups mixed herb leaves, like cilantro, basil and mint
  • 1/4 cup chopped roasted peanuts
In This Recipe
Directions
  1. Stir together lime juice, fish sauce, sugar, garlic, and chile in a large bowl with 3 tablespoons water. Add noodles, chicken, cucumber, carrot, beets, beans, herbs, and peanuts; toss everything together to coat the vegetable and the noodles in dressing.

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Review
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.