The tangy coconut lime dressing in this cool and colorful rice noodle salad by Clean Eating goes hand in hand with naturally sweet mango and red bell pepper. We recommend making ahead of time and adding a little lean protein for a fresh and healthy brown bag lunch.
Coconut Lime Rice Noodle Salad Ingredients Directions Prepare noodles according to package directions. Drain and rinse with cold water; set aside to dry. Prepare dressing: In a small jar with a tight-fitting lid, combine coconut milk, lime juice, oil and salt; seal and shake well to combine. Divide among 2 small watertight storage containers. In 2 large storage containers, divide half each of noodles, mango, bell pepper, cucumber, avocado, jalapeño, cilantro and cashews. NOTE: For maximum freshness, chop avocado and cilantro no more than 12 hours before serving. To serve, shake dressing well and top salad with dressing, then toss to coat. Nutrition Information Serves: 2 | Serving Size: 1/2 of dish Per serving: Calories: 325; Total Fat: 17g; Saturated Fat: 5g; Monounsaturated Fat: 7g; Cholesterol: 0mg; Sodium: 116mg; Carbohydrate: 43g; Dietary Fiber: 8g; Sugar: 12g; Protein: 5g Nutrition Bonus: Potassium: 590mg; Iron: 9%; Vitamin A: 9%; Vitamin C: 105%; Calcium: 4%
Clean Eating is not a diet, it’s a lifestyle approach to food. Our magazine features delicious, healthy recipes and weight loss meal plans that highlight real foods and natural ingredients. Join our mailing list to get exclusive weekly recipes and delivered straight to your inbox. And follow Clean Eating magazine on Facebook, Twitter, and Pinterest for daily inspiration.