Coconut Lime Rice Noodle Salad

Ingredients

• 2 ounces brown rice maifun noodles, also known as brown rice vermicelli (TRY: Annie Chun’s Maifun Brown Rice Noodles)
• 2 1/2 tablespoons coconut milk
• 2 1/2 teaspoons fresh lime juice
• 1 1/4 teaspoons safflower oil
• 1 pinch sea salt
• 1/2 medium mango, peeled, pitted and thinly sliced into 2-inch lengths
• 1/2 medium red bell pepper, seeded and thinly sliced into 2-inch lengths
• 1/2 small English cucumber, seeded and thinly sliced into 2-inch lengths
• 1/2 avocado, peeled, pitted and chopped
• 1/2 jalapeño chile pepper, seeded and thinly sliced
• 2 tablespoons roughly chopped fresh cilantro leaves
• 1 tablespoon chopped raw unsalted cashews (toasted, if desired)

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%