Rice noodle salad with Thai chili lime dressing
A lime and chili spiked rice noodle salad studded with vegetables, peanuts and cilantro.
Ingredients
Dressing ingredients:
- 1 can coconut cream
- 2 tbs red curry paste
- 1 tsp ground tumeric
- 1/4 cup brown sugar
- 1 cup vegetable oil
- 1/4 cup fish sauce (or soy sauce if vegetarian option preferred)
- zest of one lime
- Juice of three limes
- 8-10 cloves garlic peeled
- 2 inch piece ginger peeled and coarsely grated
- 1 bunch cilantro roughly chopped (about 1 cup)
- 1 tbs salt
Salad ingredients:
- 1/2 package dried or fresh rice stick
- 1/2 cup vegetable oil
- 1/2 cup sesame oil
- 1 16 ounce bag frozen peas
- 1 cups shelled edamame
- 1 small red bell pepper
- 1 small yellow bell pepper
- 3-5 green onions sliced diagonally
- 3-4 celery stalks sliced diagonally
- 2 medium to large carrots
- 1 small zucchini
- 1 cup shredded red cabbage
- 1 cup roasted salted peanuts
- 1 bunch cilantro chopped
Instructions
Make salad dressing:
- Add all salad dressing ingredients to the bowl of a blender and process until smooth. Store in the fridge until needed.
Prepare rice noodles:
- Add the rice noodles to boiling, salted water. These will not take long to cook so test frequently to ensure they don’t overcook. Once they feel soft to the bite remove from the heat, and toss the frozen peas into the cooking liquid. Stir well. These just need to heat through. Place the rice noodles and peas into a colander and run under cold water. If you overcook the noodles they will disintegrate when you try to stir your salad together-beware!
- Place the drained noodles and peas in a mixing bowl. Add the sesame oil and vegetable oil to the bowl and toss to combine. This will help keep the rice noodles from sticking together. Place in the refrigerator and allow to cool.
- Cook the edamame according to package instructions, strain and add to the rice noodles and peas once cooked.
- Add the chopped peppers to the mixing bowl.
- Slice the celery diagonally and add to the mixing bowl.
- Slice the green onions diagonally and add to the mixing bowl.
- Shred the red cabbage thinly and add to the mixing bowl.
- Cut the carrots into small matchsticks. To do this, first peel the carrots and cut into approximately 3 inch sections. Next slice along the long axis of the carrot into approximately quarter inch thick slices. Lastly, slice at a 90° angle to the previous slices.
- Coarsely grated the zucchini and add to the mixing bowl.
- Add the peanuts and the cilantro to the mixing bowl. Pour the dressing over the salad mixture and stir to combine.
- Taste the salad. It might need more salt (If you are a salt monster too) and an extra squeeze of lime juice.
