Spring Roll Noodle Salad
Bright, crunchy and fresh this salad offers up delicious flavor and it's just so easy!
Servings 4 -6 servings
Calories 262kcal
Ingredients
- 4 cups shredded cabbage
- 1 7.9 oz package Gluten Free Thai Peanut Rice Noodles
- 1 papaya peeled, seeds discarded and diced.
- 1 mango diced
- ½ cucumber
- ½ red bell pepper
- ½ orange bell pepper
- ½ cup chopped cilantro
- ½ cup peanuts
- Dressing
- 2 limes
- 1 teaspoon salt
- ½ jalepenos
- 2-3 tablespoons honey
- 2 tablespoons water
Instructions
- Cook the noodles according to package directions. Drain well and refrigerate.
- While the noodles are chilling thinly shred the cabbage and place in a large bowl. Slice the cucumber in half and scoop out the seeds with a spoon. Next thinly slice it. Slice the bell pepper too and add these ingredients to the bowl along with the cilantro.
- Next slice the papaya in half, scoop out the seeds and dice it into small bite sized pieces. Peel and dice the mango as well. Add to the bowls with the noodles.
- Mix the salad dressing - juice the limes into a small jar. Dice the jalepenos (removing the ribs and seeds to reduce the heat). Add the honey and water. Screw on the top of the jar and shake well.
- Pour the salad dressing over the salad and mix to combine. Refrigerate until ready to serve. Give it a quick mix before dishing up.
Nutrition
Calories: 262kcal | Carbohydrates: 41g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 617mg | Potassium: 479mg | Fiber: 6g | Sugar: 16g | Vitamin A: 1540IU | Vitamin C: 99.2mg | Calcium: 73mg | Iron: 1.6mg
