Asian Rice Stick Salad

2 serving Rice Vermicelli Noodles (2 oz) (by STEVELINDER)
.33 cup, strips or slices Carrots, raw
1 oz Cashew Nuts, dry roasted (salt added)
1 oz Peanuts, all types, dry-roasted (with salt)
1 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh
2 serving Green Onion (fresh-1 stalk)
1 small (6-3/8" long) Cucumber (peeled)
.75 cup, chopped Cabbage, red, fresh
3 tbsp Soy Sauce
1 tbsp Vinegar - Natural Rice Vinegar (Nakano)
2 1tsp Sesame Oil
1 tbsp Crisco Pure Vegetable Oil
2 tbsp chili sauce - Sambal Oelek Paste of Chili (by RSIMPSON20)
1 tbsp Coconut Nectar (by FIT_ARTIST)

Cook vermicelli rice noodle according to the package. Drain & chill while you prepare the rest of the salad.

In large bowl, mix all veggies and crushed cashews.

(Sauce) In small bowl whisk together until smooth: soy sauce, vinegar,mix sesame oil, vegetable oil, chili past, coconut nectar.

Add cold vermicelli noodles to bowl of veggies and stir really well until everything is incorporated. Add Sauce and stir again until well incorporate. Top salad with salted peanuts

Serving Size: 1/12th of recipe

Number of Servings: 12

Recipe submitted by SparkPeople user VEGHEADBIATCH.