Vegan Vietnamese Noodle Salad

Vietnamese Noodle Salad

We were wanting something different, but knew we weren’t going to have too long to cook. This recipe was both fast and delicious. It was a perfect light, filling meal to have before the heaviness of the future fall and winter meals to come. If you wanted to you could add some chicken for the non vegetarians, but of course I don’t think it would have needed it.

Serves 4-6

Ingredients:

4 oz. thin rice noodles
6 Tbs. sweet chile sauce
1 fresh lime, juiced
3 cups thinly sliced cabbage
4 small rainbow carrots, sliced diagonally in thin coins
¾ cup cooked chickpeas
½ cup cilantro leaves
2 Tbs. chopped fresh mint
¼ cup unsalted cashews, chopped

Directions:

  1. Prepare rice noodles according to package. Drain in colander, and rinse under cold water until completely cooled.
  2. Stir together sweet chile sauce, lime, and ¼ cilantro in measuring cup.
  3. Combine noodles, cabbage, carrots, chickpeas, remaining cilantro, and mint in large bowl. Serve with chile sauce and cashews.
Nutritional Facts: per serving
285 cal; 5g protein; 5g total fat (<1g sat fat); 51g carb; 0mg chol; 334mg sod; 5g fiber; 13g sugars
*This recipe is based off of  a recipe from Vegetarian Times Magazine

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