Minted Watermelon and Rice Noodle Salad
Servings
5people
Servings
5people
Ingredients
  • 2 Tbsp unseasoned rice vinegar
  • 2 Tbsp fish sauce
  • 1 Tbsp liquid clover honey
  • 1 Tbsp water
  • 1tsp sambal oelek or 1 finely chopped bird’s eye chili
  • 1cup Tbsp + 1/3loosely packed mint leavesdivided
  • 1cup snow peasends trimmed
  • 1cup bean sprouts
  • 5 1/2oz rice vermicelli noodles
  • 1cup halved cherry tomatoes
  • 14oz watermeloncut into bite-sized pieces
  • 1/4cup loosely packed Thai basil leaves or regular basil leaves
  • 2 green onionsthinly sliced
  • 2 Tbsp roughly chopped toasted peanutsoptional
  • 1 limecut into wedges for serving
Instructions
  1. In small bowl, whisk together rice vinegar, fish sauce, honey, water, and sambal oelek or chopped chili until well combined. Finely chop 1 Tbsp mint leaves and stir into dressing. Set aside while preparing salad, or transfer to airtight container and refrigerate for up to 1 week.
  2. Bring large saucepan of water to boil over high heat. While water is coming to a boil, prepare ice bath by placing a couple of handfuls of ice into large bowl and covering with cold water. Set aside.
  3. Blanch snow peas in boiling water for 10 seconds. Using slotted spoon, transfer to ice bath for 1 minute before placing on clean kitchen towel to drain. Repeat blanching and ice water bath treatment with bean sprouts, taking care to blanch bean sprouts in boiling water for only 5 seconds. Place bean sprouts to drain on clean kitchen towel alongside snow peas.
  4. Cook rice noodles according to package instructions and place in large bowl. Add about half the reserved dressing and toss to combine.
  5. Cut snow peas into bite-sized pieces and add to bowl with noodles along with bean sprouts, cherry tomato halves, watermelon pieces, torn basil leaves, green onion, and remaining 1/3 cup torn mint leaves. Drizzle with remaining dressing before gently tossing all together. Pile onto serving plates and garnish with a sprinkling of chopped peanuts, if using, and lime wedges.
Recipe Notes

Per serving: 215 calories; 6 g protein; 2 g total fat (0 g sat. fat); 45 g total carbohydrates (11 g sugars, 4 g fiber); 590 mg sodium