Salad

• 7 shallots, finely sliced
• 7 kaffir lime leaves, sliced very, very finely
• 1 1/2 red bell peppers, washed, trimmed, seeded and sliced finely into rings
• 12 ounces rice vermicelli, soaked in boiling water until soft, about 10 minutes, and drained
• 1 cup chopped coriander leaves
• 1 cup holy basil leaves

1. Combine all the ingredients.
2. Mix thoroughly with dressing.

shallots, lime, red bell peppers, rice vermicelli, coriander leaves, holy basil

Taken from cooking.nytimes.com/recipes/8678 (may not work)