The fresh, bright flavors in this cool, crunchy Thai-style salad really take the edge off of sweltering days here in southern California. Non-vegans can add poached shrimp or shredded chicken for a heartier salad. —Laura Wilhelm, West Hollywood, California
Ingredients
- 6 ounces uncooked bean thread noodles
- 3 cups coleslaw mix
- 2 cups chopped cucumber
- 1 cup bean sprouts
- 2/3 cup dry roasted peanuts or cashews, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro leaves, chopped
- 3 green onions, chopped
- 1 red chile pepper, seeded and finely chopped
- 3/4 cup sesame ginger salad dressing
- 1/4 cup lime juice
- 2 tablespoons minced fresh gingerroot
- Lime wedges
Directions
- Prepare noodles according to package directions; drain. In a large bowl, combine noodles, coleslaw mix, cucumber, bean sprouts, nuts, mint, cilantro, green onions and chile pepper.
- In a small bowl, whisk salad dressing, lime juice and ginger. Pour over salad; toss to coat. Cover and refrigerate until ready to serve. Serve with lime wedges.
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