Rice Noodle Salad with Spring Vegetables and Tahini Lime Dressing
Ingredients
- For the dressing:
- 3 tablespoons freshly squeezed lime juice
- 3 tablespoons sugar
- 2 cloves finely minced garlic (about 2 teaspoons)
- 2 teaspoons finely minced chile (I used a serrano here)
- 3 tablespoons fish sauce (use a good one—I like Red Boat)
- 2 tablespoons tahini
- 6 tablespoons water
- For the salad:
- 8 ounces rice noodles
- 1 tablespoon olive oil
- 6 ounces shiitake mushrooms, stems removed, wiped clean, and chopped
- 4 cups chopped spinach
- 4 medium carrots, julienned
- 1/2 cup chopped mint leaves
- 1/4 cup chopped cilantro
- 3 tablespoons minced green onion (from 2 to 3 stalks)
- lime wedges
Instructions
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