Vegan Vietnamese Noodle Salad

ALEXASEARS
9Ingredients
45Minutes
350Calories

Description

We were wanting something different, but knew we weren't going to have too long to cook. This recipe was both fast and delicious. It was a perfect light, filling meal to have before the heaviness of the future fall and winter meals to come. If you w…

nted to you could add some chicken for the non vegetarians, but of course I don't think it would have needed it.

Read More

Ingredients

US|METRIC
  • 4 ounces rice noodles (thin)
  • 6 tablespoons sweet chile sauce
  • 1 fresh lime (juiced)
  • 3 cups cabbage (thinly sliced)
  • 4 carrots (small rainbow, sliced diagonally in thin coins)
  • 3/4 cup chickpeas (cooked)
  • 1/2 cup cilantro leaves
  • 2 tablespoons chopped fresh mint
  • 1/4 cup unsalted cashews (chopped)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Directions

    1. Prepare rice noodles according to package. Drain in colander, and rinse under cold water until completely cooled.
    2. Stir together sweet chile sauce, lime, and ¼ cilantro in measuring cup.
    3. Combine noodles, cabbage, carrots, chickpeas, remaining cilantro, and mint in large bowl. Serve with chile sauce and cashews.

    NutritionView More

    350Calories
    Sodium19% DV460mg
    Fat11% DV7g
    Protein22% DV11g
    Carbs21% DV63g
    Fiber48% DV12g
    Calories350Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium460mg19%
    Potassium820mg23%
    Protein11g22%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate63g21%
    Dietary Fiber12g48%
    Sugars10g20%
    Vitamin A210%
    Vitamin C60%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    PlanShop