Glass Noodle Salad with Thai Peanut Dressing
Summary
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Ingredients
8 ounces
long rice 1⁄2 cup
sliced cucumber 1⁄2 cup
shredded carrots 1⁄2 cup
sliced sweet onion 1⁄2 cup
ho farms tomatoes (halved) 1⁄4 cup
chopped cilantro 1⁄2 cup
maika’i coconutty cashews header
Thai Peanut Dressing 1⁄2 cup
maika’i creamy honey and macadamia nut peanut butter 1 tablespoon
chopped ginger 1 tablespoon
chopped garlic 1⁄2 cup
fresh orange juice (or juice from 1 orange) 1⁄4 cup
fresh lime juice (or juice from 2 limes) 4 tablespoons
shoyu 1⁄4 cup
honey 1 tablespoon
fish sauce 1 tablespoon
sriracha 1⁄4 cup
sesame oilInstructions
- Cook the long rice in boiling water for 2-3 minutes. Strain the water and rinse under cold water. Set aside till ready to use.
- Cut all of the vegetables and herbs for the salad and keep in refrigerator.
- Mix all of the dressing ingredients together.
- Toss the noodles and vegetables together and evenly coat them with the dressing.
