Rainbow Thai Basil Noodle Salad
Ingredients
The vinaigrette
-
⅓
cup
Simple Truth Tahini sesame seed paste
-
2
tablespoons
honey
-
1
unit
lime (juice and zest)
-
2
tablespoons
fish sauce
-
1
clove
garlic, minced or grated
-
1
tablespoon
fresh ginger, grated
The salad
-
1
box
rice noodles (8 ounces)
-
4
cups
baby kale, finely chopped
-
1
bag
frozen shelled edamame (16 ounces), thawed
-
3
units
carrots, shredded or chopped
-
2
units
bell peppers (red, yellow, and/or orange), sliced thin
-
1
cup
fresh or frozen mango, chopped into chunks
-
2
stalks
lemongrass, finely chopped
-
4
units
green onions, chopped
-
¾
cup
fresh basil and cilantro
-
to taste
unit
sliced fresno peppers, sesame seeds, and roasted cashews for topping
Instructions
- Combine all vinaigrette ingredients in a jar and shake until mixed.
- Cook rice noodles according to package instructions, then drain and rinse with cold water.
- In a large bowl, mix noodles with baby kale, edamame, carrots, bell peppers, lemongrass, green onions, herbs, and sesame seeds.
- Drizzle with vinaigrette and toss well to combine.
- Serve the salad warm or cold.
Nutrition Facts (estimated)
Servings
6
Calories
354
Total fat
14g
Total carbohydrates
45g
Total protein
14g
Sodium
600mg
Cholesterol
0mg
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