Rice Noodle Salad with Grapefruit and Peanuts
A fresh and light Thai-inspired spicy rice noodle salad with grapefruit and peanuts.
Yield: 4-6 servings
  • 1 jalapeno, seeded and minced
  • 1 clove garlic, minced
  • 2 tbsp packed brown sugar
  • ¼ cup freshly squeezed lime juice
  • 2 tbsp soy sauce
  • 8 oz rice vermicelli
  • 1 tbsp minced ginger
  • 1 large grapefruit, peeled, sectioned, and chopped
  • 1 medium zucchini, cut into spaghetti-like strands
  • ½ cup chopped roasted salted peanuts
  • 3 scallions, minced
  • ⅓ cup minced mint leaves
  • ⅓ cup minced cilantro leaves
  • 5 oz arugula
  1. In a medium bowl, whisk together the jalapeno, garlic, brown sugar, lime juice, and soy sauce. Season to taste.
  2. In a large bowl, soak the rice noodles in hot water for 10 to 20 minutes, or until soft. Bring a large pot of salted water to a boil.
  3. In a second large bowl, mix together the ginger, grapefruit, half of the peanuts, the zucchini, scallions, mint, and cilantro.
  4. Drain the noodles and add them to the pot of boiling water. Cook until the water returns to a boil and then drain and rinse with cold water. Drain again.
  5. Toss the noodles with the grapefruit mixture, arugula, and sauce. Divide the salad among the serving bowls and serve garnished with peanuts.
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/02/rice-noodle-salad-grapefruit-peanuts.html