Fresh Rice Noodle Salad w/ Salad Girl Organic Dressings
8 oz thin rice noodles
4 cups cabbage, shredded
2 carrots, shredded
2 cucumber, shredded
4 green onions, chopped
2-3 thai chili peppers
1 1/2 cups fresh bean sprouts
1/4 cup chopped green onions
2 cloves garlic, minced
2-3 sprigs of fresh mint
3 tbsp. silvered almonds (or choice of nuts)
Splash of lime juice an slice lime for garnish
1/4 cup Salad Girl Organic Dressing, Toasted Sesame Ginger
1/4 cup Salad Girl Organic Dressing, Curry & Fig
Optional: cilantro for garnish
Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl.
Add all remaining ingredients into the bowl.
In a small bowl, whisk both Salad Girl dressings together, then pour it over the salad.
Garnish with cilantro.
Serves x 4