Scale
Ingredients
Salad base
- 2, 9 ounce bags of Organic Green and Red Shredded Cabbages w/shredded Carrots (Trader Joe’s)
- 1/2 cup green onion, chopped, include the green and white bulb
- 1/2 cup cilantro, leaves only
- 8 ounce box of rice noodles, cooked to dente
Sauce base
- 8 Tbs soy sauce
- 6 Tbs white rice vinegar
- 6 Tbs sweet chili sauce
- 4 Tbs sesame oil
- 1 Garlic clove, minced
- 1 tsp Red pepper flakes
- 6 small limes, 4 limes for freshly squeezed lime juice and 2 limes, sliced for garnish
Instructions
- Place organic cabbage, chopped green/white onion, cilantro leaves in a very large mixing bowl. Set aside.
- Using a medium stock pot, fill with water and bring to a boil. Add rice noodles and cook until al dente. Remove from heat and pour rice noodles a large colander to drain. Rinse well with cold water until rice noodles have cooled down and separate and are not sticking together. Set aside and let drain completely.
- Make your sauce base, adding all ingredients except for the limes. Whisk sauce base until well incorporated. Set aside.
- Add drained rice noodles to cabbage ingredients and toss lightly to incorporate. Drizzle sauce base over the cabbage and noodles and using a spatula, fold lightly until sauce covers all ingredients.
- Cover mixing bowl with plastic wrap and chill in refrigerator for about 1-2 hours before serving so flavors marry together.
- Just before serving, drizzle lime juice over salad mixture and fold in with spatula or toss until ingredients are well incorporated. Place salad in individual bowls and garnish with lime wedges.
- Category: Bites
- Cuisine: Thai
Keywords: Spicy Thai Noodle Salad