Ingredients Pasta + Noodles Cambodian Noodle Salad with Sweet Pepper Dressing Be the first to rate & review! This noodle salad is light and bold with an addictive mix of spicy, sweet, sour, and salty flavors, that would also serve as a great dipping sauce for grilled fish and meats. By Sarah Bolla Sarah Bolla F&W Digital Food Awards Winner Website Lemon Fire Brigade Profile A trained chef, Sarah Bolla now focuses on food styling, but she still finds inspiration at restaurants. For example, a dish at a Peruvian café in Del Mar, California, resulted in her black sesame–dusted chard empanadas. She also checks out the plated dishes on chefs' Twitter feeds. "I'm constantly taking screen shots of composed dishes from chefs around the world," she says. Currently, she is obsessed with earthy, raw, organic pottery and stone. "We all want our plates to look like Noma's," she says. Food & Wine's Editorial Guidelines Published on July 24, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Sarah Bolla Active Time: 15 mins Total Time: 25 mins Yield: 4 Ingredients 8 ounces rice vermicelli noodles 2 tablespoons light brown sugar 1/4 cup water 2 tablespoons garlic chili sauce 1 teaspoon soy sauce 3 tablespoons freshly squeezed lime juice 1 tablespoon fish sauce 3/4 pound green cabbage (about 1/2 head), cored and thinly sliced 1/4 cup coarsely chopped fresh mint 1/4 cup coarsely chopped peanuts Directions Place the noodles in a large heat-proof bowl and add boiling water to cover. Let the noodles soak until tender but not mushy, about 5 to 10 minutes. Rinse under cold water and drain well. In a large bowl, combine the brown sugar, water, chili sauce, soy sauce, lime juice, and fish sauce. Add the noodles, sliced cabbage, half of the mint, and toss to combine. Top with chopped peanuts and the remaining mint to serve. Make Ahead The noodle salad will keep, in an airtight container up to 3 days. Notes Tip: Make the noodle salad up to a day in advance and refrigerate in Tupperware, the flavors will get even better. Rate it Print