Monday, October 17, 2016

Vietnamese Bun Salad

I was making a meal for a friend who had a baby and was gluten free/dairy free. It was hard to find a recipe to make (life is easier for all you GF people now, seriously!). I found this recipe....somewhere. I would cite it if I knew, but honestly it has morphed into my own over the years (and probably isn't so authentic). When I asked my people which recipes I should submit to the Goleta MOPS cookbook, my 6 year old described this one in detail! Sometimes I make the dressing and sometimes I uses the Annie's Organic Sesame Ginger Dressing.

2 cups romaine lettuce, chopped
2 cups bean sprouts
1 1/2 cups cucumber, peeled, seeded and julienned
1/2 cup mint leaves, roughly chopped
1/2 cup basil leaves, roughly chopped
2 cups grilled meat (chicken), diced
1/4 cup peanuts, finely chopped
4 ounces thin rice noodles

Cook the rice noodles according to the package directions.Toss all ingredients. Add peanuts as the garnish.

1 T peanut butter
3 T milk
1/2 t garlic powder
1 t tamari (or soy sauce)
1 t chili sauce
1 dash chili flakes

Whisk all ingredient together and add as desired.

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