Veggie Packed Thai Noodle Salad

This delicious salad comes together quickly and packs a punch! The rice noodles soak up the gingery dressing while the cabbage stays nice and crisp. Our Honey Ginger Balsamic Vinegar and Key Lime Avocado Oil play along together nicely. And our Schichimi Togarashi rounds out the spice and umami perfectly. We love this salad for feeding a crowd, and leftovers (if there are any) tuck nicely into lunch boxes.

Ingredients for the Vinaigrette:

1/4 cup Honey Ginger Balsamic Vinegar

1 Tbl fish sauce

1 Tbl dark brown sugar

2 tsp Schichimi Togarashi Blend

2 tsp sriracha sauce

1 tsp grated ginger

1 clove garlic grated

1/2 cup Key Lime Avocado Oil

salt and pepper to taste

Directions for the Vinaigrette:

In a bowl, whisk all but the Key Lime Avocado Oil together. Slowly drizzle in the Key Lime Avocado Oil to emulsify. Season to taste with salt and pepper.

Ingredients for the Salad:

Rice Noodles, prepared according to package directions

1/2 head purple cabbage, shredded

1 cup julienned snow peas

1 cup julienned carrots

1 cup shelled edamame

1/2 cup thinly sliced radishes

1/4 cup slivered green onion

Directions for the Salad:

Combine all ingredients and gently toss with the vinaigrette. Garnish with salted, chopped peanuts and sliced jalapeño. 


Search our shop