Ingredients

The following ingredients have 8 Servings
  • 8 ounces rice noodles
  • 2 yellow mangos (or 1 globe mango, diced)
  • 1 red pepper (thinly sliced)
  • 2 cups snow peas (cut into bite-sized pieces)
  • 2 cups cabbage (thinly sliced)
  • ¼ cup EACH: chopped cilantro, mint, and Thai basil (see notes)
  • ¼ cup cashews or peanuts (we love wasabi or spicy cashews)
  • ¼ cup cooking oil
  • 3 tablespoons EACH: sesame oil, rice wine vinegar, and soy sauce (gluten-free, if needed)
  • 2 tablespoons EACH: tahini and honey (can sub maple syrup)
  • 1 tablespoon finely minced ginger
  • 2 cloves garlic (minced)
  • ½ teaspoon salt

Instruction

  • Cook the rice noodles according to the package directions. (see notes) Once cooked, drain them in a colander then cool them under cold tap water. Set them aside to drain completely.
  • In a small bowl, whisk the dressing ingredients. 
  • Place the cooked rice noodles and all the remaining ingredients into a large salad bowl. Pour the dressing over the top and toss until the noodles are well coated and everything is mixed together.