Vietnamese Rice Noodle Salad

Source: Colorado State University
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Main Ingredient: Vegetables, Nuts
Menu Part: Salad
Cuisine Type: Asian
Serves: 24

This salad features a variety of flavors from jalapeños to cucumbers, making it a perfect refreshing salad for spring or summer.

Ingredients

10 garlic cloves, minced
1 1/2 cups chopped cilantro
3 tbsp. Minor’s Cilantro Lime Sauce
7 1/2 tbsp. diced fresh jalapeños
3 tbsp. honey
1 tbsp. salt
2 5/8 lb. rice stick pad Thai noodles
1 7/8 lb. cucumbers, sliced into 1/8-in. pieces
5 oz. shredded Napa cabbage
3 cups pre-shredded carrots
3/4 cup oil-roasted cashew nut pieces

Steps

  1. Combine garlic, cilantro, cilantro lime sauce, jalapeños, honey and salt in food processor. Process until almost smooth.
  2. Cook rice noodles in lots of boiling salted water for 2 minutes. Drain, rinse with cold water and drain again.
  3. In large bowl, combine noodles with vegetables and sauce. Toss well and garnish with cashews.