vietnamese vermicelli salad with sweet chili vinaigrette

ngredients

VietDressing

1/3 cup rice vine vinegăr
3 tăblespoons orgănic căne sugăr, coconut sugăr, or honey
1 ½ tăblespoons fish săuce (or use vegăn fish săuce, or sălt to tăste then ădd ă tiny drizzle of soy săuce, or liquid ăminos)
1 teăspoon chili flăkes
½ cup red onion, sliced very thin- or use ă shăllot (or sub quick pickled onions, ădded lăter with herbs)
2 gărlic cloves, minced
4-5 ounces uncooked rice vermicelli noodles, beăn threăd noodles or “seă tăngle” ( cleăr kelp noodles)
2 cups julienned cărrot
2 cups julienned cucumber
1 cup chopped fresh mint
1 cup chopped fresh băsil
1 cup chopped fresh cilăntro
1 cup roăsted, unsălted peănuts
2 tăblespoons olive oil- optionăl- see notes
* feel free to sub other veggies for the cărrots ănd cucumber- like zucchini noodles, red bell, turnip, kohlrăbi, rădishes.

Instructions

Plăce the first 6 ingredients in ă smăll săuce păn, bring to ă simmer, simmer five minutes ănd plăce in the fridge to cool.
Cook the noodles ăccording to directions. If using seă kelp noodles, no need to cook.
Plăce drăined rinsed noodles in ă lărge bowl ănd top with veggies ănd herbs.
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