Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Think of this impressive salad as a deconstructed version of a spring roll.

David Bonom
Recipe by Cooking Light June 2016

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Credit: Erin Kunkel Styling: Chelsea Zimmer

Recipe Summary

hands-on:
23 mins
total:
23 mins
Yield:
Serves 6 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice vermicelli according to package directions; drain and rinse with cold water. Drain.

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  • Heat a large skillet over medium-high heat. Add pork to pan; cook 8 minutes, stirring to crumble. Combine 1 tablespoon juice, 1 1/2 teaspoons sugar, 2 teaspoons fish sauce, and oil in a bowl; add to pan. Cook 1 minute; remove from heat.

  • Combine remaining 6 tablespoons juice, remaining 2 tablespoons sugar, remaining 2 teaspoons fish sauce, peanuts, green onions, and Sriracha in a bowl. Arrange lettuce, cucumber, carrot, and squash on a large platter. Top with noodles, pork mixture, cilantro, and mint. Drizzle juice mixture over top.

Nutrition Facts

268 calories; fat 16g; saturated fat 5.1g; mono fat 7.2g; poly fat 2.4g; protein 12g; carbohydrates 19g; fiber 2g; cholesterol 41mg; iron 1mg; sodium 337mg; calcium 38mg; sugars 8g; added sugar 5g.
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