Vietnamese Rice Noodle Salad

5 cloves garlic, minced

1 cup cilantro, chopped

½ jalapeno pepper, minced

3 T sugar

¼ c lime juice

3 T fish sauce

12 oz dry rice noodles

2 carrots, julienned

1 cucumber halved lengthwise, sliced

4 leaves napa cabbage

¼ c unsalted peanuts

4 sprigs fresh mint

Put garlic, cilantro, pepper in a large salad bowl with lime juice, fish sauce and sugar. Stir.

Cook noodles, rinse in cold water, drain

Combine sauce, noodles, carrots, cuke, mint, cabbage in the salad bowl. Garnish with peanuts, mint

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