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Vietnamese Rice Noodle Salad
This salad features a variety of flavors from jalapeños to cucumbers, making it a perfect refreshing salad for spring or summer.
Servings
24
24
Cuisine Type
- asian
Menu Part
- Salad
Main Ingredient
- Nuts
- Vegetables
Source: Colorado State University
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
Combine garlic, cilantro, cilantro lime sauce, jalapeños, honey and salt in food processor. Process until almost smooth.
Cook rice noodles in lots of boiling salted water for 2 minutes. Drain, rinse with cold water and drain again.
In large bowl, combine noodles with vegetables and sauce. Toss well and garnish with cashews.
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