Vietnamese vegetable salad with rice noodles

Ingredients:

• 450 g dry rice noodles
• 2 carrots, cut into strips
• 1 cucumber, peeled, seeded, halved and sliced ​​into half rounds
• 1/2 cup finely shredded Chinese cabbage
• 4 finely chopped garlic cloves
• 1 cup chopped cilantro
• 1 chopped jalapeño pepper
• 1 tbsp. honey
• 1/4 cup fresh lime juice
• 3 tablespoons fish sauce
• 1 teaspoon coarse salt
• 1/4 cup chopped fresh mint
• 1/4 cup chopped and dry-roasted peanuts

Preparation:

1. Place the garlic, cilantro, jalapeño pepper, honey, lime juice, fish sauce, and salt in a food processor. Process until almost smooth.
2. Bring a large pot of salted water to a boil, add the noodles, and cook for 2 minutes. Drain, rinse the noodles with cold water to stop the cooking process, and drain again.
   
   In a large bowl, combine the dressing and cooked noodles with the carrots, cucumber, mint, and Chinese cabbage. Stir and sprinkle with peanuts.