Thai Rice Noodle Salad with Coconut Lime Dressing
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.
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Ingredients
- 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)
Preparation
- 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.
Nutrition Information
- Serving Size 1/2 Thai Rice Noodle Salad recipe
- Calories 329
- Carbohydrate Content 44 g
- Cholesterol Content 0 mg
- Fat Content 16.5 g
- Fiber Content 8 g
- Protein Content 6 g
- Saturated Fat Content 5 g
- Sodium Content 72 mg
- Sugar Content 14 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 3 g