Chilled Rice Noodle Salad with Asian Pesto

Featured in the Honolulu Star-Advertiser on July 31, 2013.



Chilled Rice Noodle Salad with Asian Pesto

  • 1 cup fresh Thai basil leaves
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro, stems removed
  • 2 tablespoons dry roasted peanuts, unsalted
  • 1 1/2 tablespoons sesame oil
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons fish sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon red pepper flakes
  • 2 cloves fresh garlic
  • Salt to taste


  • 1 pound dried rice noodles, cooked, drained and chilled (rice vermicelli)
  • 1 1/2 cup red cabbage, finely shredded
  • 1 cup purslane leaves, (available at famers' markets)
  • 1 large yellow bell pepper, seeded and thinly sliced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup dry roasted peanuts, unsalted
  • Fresh mint and cilantro leaves to garnish


  1. To make the pesto, place all the ingredients into a food processor or blender and blend until smooth and thick.
  2. Add salt to taste.
  3. Set aside in the refrigerator to chill.
  4. In a large mixing bowl, toss the rice noodles and shredded cabbage.
  5. Add the pesto sauce and toss until noodles and cabbage are evenly coated.
  6. Add purslane, bell pepper, onion, and peanuts, gently toss to incorporate.
  7. Place in serving dish and garnish with mint and cilantro.

Makes 8 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
320 calories, 10 g fat, 1.5 g saturated fat, 0 mg cholesterol, 300 mg sodium, 56 g carbohydrate, 3 g fiber, 1 g sugar, 3 g protein


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