Author Notes
I swear this sort of thing may be the perfect picnic food. It’s easy to throw together, packs well, is great cold or at room temp, and is just plain tasty. Spicy, crunchy, cool, herbaceous - this salad has a lot going for it. —Sarah | Wisconsin from Scratch
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Ingredients
- Dressing
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2 tablespoons
fresh lime juice
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2 tablespoons
canola oil
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2 tablespoons
water
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2 teaspoons
brown sugar
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1 teaspoon
soy sauce
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1 teaspoon
sambal oelek
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1/2 teaspoon
fish sauce
- Salad
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4 ounces
rice noodles, cooked, drained, and cooled
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6-8 ounces
grilled steak, thinly sliced (grilled chicken or pork also work)
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1/2 cup
cucumber, thinly sliced
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1/4 cup
scallion, thinly sliced - green parts only
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1
serrano chile pepper, thinly sliced (or more to taste)
-
2 tablespoons
chopped fresh cilantro
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2 tablespoons
chopped fresh mint
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2 tablespoons
chopped fresh thai basil
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1/4 cup
chopped roasted peanuts
Directions
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Combine all dressing ingredients in a bowl and whisk thoroughly until mixed. Or to make things even easier, put the ingredients in a jar, screw on the lid, and shake until combined.
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Mix together the rice noodles, steak, cucumber, scallion, chile, cilantro, mint, and thai basil, then toss with the dressing until well coated. Top with chopped peanuts.
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