Vietnamese Rice Noodle Salad - cooking recipe

Ingredients

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

Preparation

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