Salad

By Marian Burros

Updated June 4, 2020

Total Time
5 minutes
Rating
(0)
Comments
Read comments

Featured in: Invigorating Western Palates With Eastern Influences

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

  • 7shallots, finely sliced
  • 7makrut lime leaves, sliced very, very finely
  • 1½red bell peppers, washed, trimmed, seeded and sliced finely into rings
  • 12ounces rice vermicelli, soaked in boiling water until soft, about 10 minutes, and drained
  • 1cup chopped coriander leaves
  • 1cup holy basil leaves
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

267 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 60 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 6 grams protein; 114 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Combine all the ingredients.

  2. Step 2

    Mix thoroughly with dressing.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.