Zesty Thai Noodle Salad
A perfect fresh and textured salad for entertaining!
I love the dressing so I tend to double the recipe and keep the leftover in a jar for future salad adventures.
You could also add roasted (unsalted) peanuts, cashews or seeds for crunch. Or add tofu for protein. If you eat meat, chicken would also be a great additon. Make this recipe paleo by leaving out the noodles.
If you're gluten intolerant, check the noodles are gluten-free. They should be!
Healthy salad recipe
Zesty Thai Noodle Salad
- Serves 8
- Prep time 10 minutes
- Cooking time 5 minutes
- 1/2 cup edamame beans*, shelled, frozen
- 1 packet of vermicelli rice noodles
- 1 coleslaw mix from the supermarket, leave out the dressing.
- 8 cups mixed leaves
- 1 cup snow peas, sliced on an angle
- 1 red capsicum, sliced
- 2 spring onion stems, chopped
- 2 avocados, sliced
- 1 large handful coriander, chopped with stalks
- 1 large handful of mint, removed from stem
- 1 cup of bean shoots
* Edamame beans can be found in the frozen section of any good Asian grocer.
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- 4 Tbsp soy sauce
- 2 tsp sesame oil
- 2 tsp rice wine vinegar
- 2 Tbsp sweet chilli sauce
- 2 Tbsp coconut, raw or brown sugar
- In a bowl, pour boiling hot water over rice noodles and edamame. Sit for 5 minutes or until cooked. Drain well.
- In a separate serving bowl, add noodles, edamame, coleslaw mix, leaves, capsicum, avocado, spring onion, mint, coriander, and snow peas and toss ingredients.
- Mix salad ingredients in a jar and pour over salad. Toss well. Finish by laying bean shoots on top of salad. Add toasted nuts or seeds (optional)
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