Rice Noodle Salald
Recipe Makes: 6 (one cup per serving)
Preparation time: 30 minutes
Cook time: 5 minutes
Equipment: Medium bowl, large bowl, cutting board, knife, measuring spoon, measuring cup, wooden spoon.
What you need to make this recipe:
- 1 package (6.75 oz) maifun or rice noodles
- ½ bunch of washed kale, chopped
- 2 medium sized carrots (washed, peeled, cut into matchsticks)
- 1 cucumber (washed, peeled and cut into matchsticks)
- 1 cup washed, thinly sliced mint
- 1 cup washed, thinly sliced basil
- 1 cup washed, chopped cilantro
- 2 tbsp sweet onion dressing
How to make Rice Noodle Salad:
Step 1: Break noodles up in package into 4–5-inch pieces.
Step 2: Soak noodles in hot tap water in a medium bowl for 15-20 minutes (until soft). Noodles can stay in bowl with water until ready to toss remaining ingredients of salad (no more than one hour).
Step 3: Drain the excess water before using the noodles.
Step 4: Combine all vegetables and herbs together with the sweet onion dressing in a large bowl.
Step 5: Add the noodles to the large bowl with and mix well together with a wooden spoon.
Step 6: When ready to plate distribute the salad into 6 small bowls and finish with lime wedge.
Allergy information:
Contains soy, mustard sulfites
Storage information:
Refrigerate within 2 hours of preparation. Store in refrigerator for up to 1-2 days.
Nutrition Facts Table
Nova Scotia School Food and Beverage Standard: Moderate