FOR THE SALAD
1 package rice vermicelli noodles, prepared as directed on package
5 cups smoked turkey, shredded
3 medium carrots, shredded
2 cobs of roasted corn, cut the kernels off the cob
1 red pepper, julienne cut
1 English cucumber, julienne cut
5 green onions, chopped
1⁄4 cup cilantro, chopped
1⁄4 cup Thai basil, chopped
1⁄4 cup fresh mint, chopped
1 head romaine lettuce
1 cup chopped peanuts
2 limes, sliced into wedges
FOR THE DRESSING
1⁄3 cup canola oil
1⁄3 cup rice vinegar
1⁄4 cup fish sauce
3 tablespoons honey
1 tablespoon soy sauce
1 tablespoon sriracha sauce
2 cloves garlic, minced
1 tbsp sesame oil
INSTRUCTIONS
- Combine dressing ingredients in a glass jar and shake to blend.
- Prepare the vermicelli noodles according to the package directions.
- Drain well, rinse with cold water and let cool in a large bowl.
- Add smoked turkey, carrots, cucumber, red pepper, corn, green onions, mint, cilantro and Thai basil. Toss with dressing.
- Serve on top of shredded romaine lettuce, and garnish with chopped peanuts and lime wedges.