Vietnamese Rice Noodle Salad

• 4 garlic cloves, finely chopped
• 1 cup cilantro, chopped
• 1 jalapeno, chopped
• 1 tablespoon honey
• 1/4 cup fresh lime juice
• 3 tablespoons fish sauce
• 1 teaspoon kosher salt
• 1 lb dried rice vermicelli
• 2 carrots, julienned
• 1 cucumber, halved, peeled, seeded and sliced into thin half rounds
• 1/4 cup of fresh mint, chopped
• 1/2 cup napa cabbage, finely shredded
• 1/4 cup dry roasted nuts, chopped

1. Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth.
2. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes.
3. Drain, rinse well with cold water and drain again.
4. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint, and napa cabbage.
5. Toss well and garnish with chopped nuts.

garlic, cilantro, honey, lime juice, fish sauce, kosher salt, rice vermicelli, carrots, cucumber, mint, cabbage, nuts

Taken from www.food.com/recipe/vietnamese-rice-noodle-salad-283665 (may not work)