The tangy coconut lime dressing in this cool and colorful Thai rice noodle salad goes hand in hand with naturally sweet mango and red bell pepper.
2 oz brown rice maifun noodles, aka brown rice vermi- celli (TRY: Annie Chun’s Maifun Brown Rice Noodles)
2 1/2 tbsp coconut milk
2 1/2 tsp fresh lime juice
1 1/4 tsp safflower oil
Pinch sea salt
1/2 mango, peeled, pitted and thinly sliced into 2-inch lengths
1/2 red bell pepper, seeded and thinly sliced into 2-inch lengths
1/2 small English cucumber, seeded and thinly sliced into 2-inch lengths
1/2 avocado, peeled, pitted and chopped
1/2 jalapeño chile pepper, seeded and thinly sliced
2 tbsp roughly chopped fresh cilantro leaves
1 tbsp chopped raw unsalted cashews (toasted, if desired)
Prepare noodles according to package directions. Drain and rinse with cold water; set aside to dry.
Prepare dressing: In a small jar with a tight-fitting lid, combine coconut milk, lime juice, oil and salt; seal and shake well to combine. Divide among 2 small watertight storage containers.
In 2 large storage containers, divide half each of noodles, mango, bell pepper, cucumber, avocado, jalapeño, cilantro and cashews. (TIP: For maximum freshness, chop avo- cado and cilantro no more than 12 hours before serving.)
To serve, shake dressing well and top salad with dressing, then toss to coat.
Crunchy radish, carrots, cabbage and bell pepper are combined with black rice and edamame for a vibrant and satisfying lunchtime salad. The best part is that you can pack it into a glass jar up to 5 days in advance – since the dressing only touches the heartiest vegetables, there is no risk of having a soggy salad!
Black Forbidden rice gets its name from ancient China, where the dark-hued grain was banned from commoners and reserved strictly for royalty and nobility. Today, it can be found in local markets and ethnic grocery stores, and is commonly used in Thai cooking and is perfect in this black rice salad!
Spirals of zucchini and carrot are a lighter and lower-carb alternative to grain-based noodles. Here, they are tossed with a spicy mango and avocado dressing and topped with chicken and crunchy cashews.
This is a great example of a Thai dish, with a delicious balance of sour, salty and sweet. Satisfying noodles really make it stick to your ribs while cilantro, lime, green onions and bean sprouts keep it light and refreshing.
A cold Asian noodle salad is a happy and healthy stir-fry alternative that can be made in advance and served straight out of the fridge. Our favorite is this spicy Thai noodle salad topped with sriracha-roasted peanuts.