Thai Rice Noodle Salad with Coconut Lime Dressing

By á-49169

Ingredients

• 2 oz brown rice maifun noodles, aka brown rice vermi- celli (TRY: Annie Chun’s Maifun Brown Rice Noodles)
• 2 1/2 tbsp coconut milk
• 2 1/2 tsp fresh lime juice
• 1 1/4 tsp safflower oil
• Pinch sea salt
• 1/2 mango, peeled, pitted and thinly sliced into 2-inch lengths
• 1/2 red bell pepper, seeded and thinly sliced into 2-inch lengths
• 1/2 small English cucumber, seeded and thinly sliced into 2-inch lengths
• 1/2 avocado, peeled, pitted and chopped
• 1/2 jalapeño chile pepper, seeded and thinly sliced
• 2 tbsp roughly chopped fresh cilantro leaves
• 1 tbsp chopped raw unsalted cashews (toasted, if desired)

Preparation

Step 1

Prepare noodles according to package directions. Drain and rinse with cold water; set aside to dry.
Prepare dressing: In a small jar with a tight-fitting lid, combine coconut milk, lime juice, oil and salt; seal and shake well to combine. Divide among 2 small watertight storage containers.
In 2 large storage containers, divide half each of noodles, mango, bell pepper, cucumber, avocado, jalapeño, cilantro and cashews. (TIP: For maximum freshness, chop avo- cado and cilantro no more than 12 hours before serving.)
To serve, shake dressing well and top salad with dressing, then toss to coat.