Vietnamese Noodle Salad with Chickpeas and Rainbow Carrots
www.vegetariantimes.com
www.vegetariantimes.com
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Ingredients

  • Ingredients: 
  • Ingredient Line: 4 oz. thin rice noodles
  • Ingredient Line: 6 Tbs. sweet chile sauce
  • Ingredient Line: 2 Tbs. lime juice
  • Ingredient Line: 3 cups thinly sliced napa cabbage
  • Ingredient Line: 2 rainbow carrots, sliced into thin coins (1 cup)
  • Ingredient Line: ¾ cup cooked chickpeas
  • Ingredient Line: ¼ cup cilantro leaves
  • Ingredient Line: 2 Tbs. finely chopped fresh mint
  • Ingredient Line: ¼ cup toasted unsalted cashews, chopped
  • Ingredient Line: 4 oz. thin rice noodles
  • Ingredient Line: 6 Tbs. sweet chile sauce
  • Ingredient Line: 2 Tbs. lime juice
  • Ingredient Line: 3 cups thinly sliced napa cabbage
  • Ingredient Line: 2 rainbow carrots, sliced into thin coins (1 cup)
  • Ingredient Line: ¾ cup cooked chickpeas
  • Ingredient Line: ¼ cup cilantro leaves
  • Ingredient Line: 2 Tbs. finely chopped fresh mint
  • Ingredient Line: ¼ cup toasted unsalted cashews, chopped
  • 1. Prepare rice noodles according to package directions. Drain in colander, and rinse under cold water until completely cooled.2. Stir together sweet chile sauce and lime juice in measuring cup or small bowl.
  • 3. Combine noodles, cabbage, carrots, chickpeas, cilantro, and mint in large bowl. Add chile sauce mixture, and toss to coat. Garnish with toasted cashews.

Instructions

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