Vietnamese Couscous Salad Recipe

1 fave
More from this source
Food Network
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

Fresh cilantro leaves, for garnish

2 medium carrots, peeled and shredded

Fresh mint leaves, for garnish

1 garlic clove, minced

1 teaspoon hot pepper flakes

8 ounces medium shrimp, cooked and coarsely chopped, see note*

2 tablespoons peanut oil

20 sprigs fresh cilantro, finely chopped (about 2 tablespoons)

1 1/3 cups boiling water

1/2 head Napa cabbage, finely shredded

1 tablespoon peanut oil

1 medium cucumber, peeled, seeded, and shredded

1/2 cup (about 4 ounces) salted, dry-roasted peanuts, coarsely chopped

3 tablespoons sugar

1 cup couscous

1 teaspoon minced gingerroot

1 extra-large fish bouillon cubes (available at Asian markets)

2 tablespoons nuoc mam (Southeast Asian fish sauce, available at Asian markets)

6 tablespoons fresh lime juice

30 fresh mint leaves, finely chopped (about 2 tablespoons)

6 green onions, green tops included, finely sliced

You might also like

Maple Glazed Parsnip And Israeli Couscous Salad
The British Larder
Lentil And Couscous Salad
Whole Foods Market
Sweet Couscous Salad W/ Walnuts, Dates & Cinnamon
Veggie Num Num
Jeweled Couscous Salad Recipe
Food Republic
Favourite Couscous Salad
Veggie Num Num
Eggplant Salad With Israeli Couscous And Basil
Martha Stewart
Couscous Salad
Couscous Salad With Broccoli And Raisins
Whole Living
Pearl Couscous Salad With Mint And Pecans Six I...
The Kitchn
Pearl Couscous Salad
Sunday Suppers