Improvised Rice Noodle Salad

Improvised Rice Noodle Salad
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 114.5
  • Total Fat: 5.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 305.0 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 2.6 g
  • Protein: 3.7 g

View full nutritional breakdown of Improvised Rice Noodle Salad calories by ingredient
Submitted by:

Introduction

Salad I made with some left over ingredients from spring rolls. No peanut butter in the house so tried it with this fresh lime vinaigrette instead. Salad I made with some left over ingredients from spring rolls. No peanut butter in the house so tried it with this fresh lime vinaigrette instead.
Number of Servings: 6

Ingredients

    Thai Kitchen Thin Rice Noodles, half package
    Red Bell Peppers, 1-2 sliced into strips
    Cilantro, 1/2 cup torn
    Taylor Organic Broccoli Slaw, about 1/3 package
    Organic Roasted and Unsalted Peanuts, 1/2 cup
    Sisters' Pantry Lime-Cilantro Soy Vinaigrette, 6 tbsp
    Eden Gomasio sesame seeds, garlic & sea salt, 2 tbsp

Directions

Cook rice noodles according to instructions, rinse with cold water and drain. Add thinly sliced pepper, slaw, and cilantro and toss. Top with crushed peanuts or serve them on the side. I put bulk organic peanuts through my food processor for a couple of minutes. Add Gomasio seasoned sesame seeds as desired- I used the garlic ones and they were amazing. If it might not get eaten all at once, serve dressing on the side. This was a hit at my work potluck.

Serving Size: About 4-6 servings

Rate This Recipe