Yum Woon Sen

July 2, 2021

This fresh, cold vegetable salad from chef Nina Singto of Thai Esane is perfect for hot weather.

Ingredients

1tablespoon Sriracha sauce

1tablespoon chili bean oil

2tablespoons fresh lime juice

1tablespoon fish sauce

1tablespoon sugar

bell peppers

carrots

onions

lettuce

vermicelli noodles, cooked

tofu or protein of choice, cooked

cilantro, torn

green onions, chopped

Preparation

1. Add sriracha, chili bean oil, lime juice, fish sauce, and sugar in small bowl and whisk until combined. Set aside.

2. Chop bell peppers, carrots, onions, and lettuce and add to large bowl. Mix together and add noodles and protein. Mix well. Add sauce and toss together. (Proportions can be adjusted based on taste preferences.) Garnish with cilantro and green onions. Serve cold.