Ordinary Vegan Vietnamese Noodle Salad with Chickpeas and Cashews
 
Prep time
Cook time
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If you are packing this salad for lunch - keep the dressing separate so the noodles don't get soggy.
Author:
Recipe type: Main
Cuisine: Vietnamese
Serves: 4
Ingredients
  • 4 oz. thin rice noodles
  • 6 tablespoons sweet chile sauce
  • 2 tablespoons lime juice
  • 3 cups thinly sliced napa cabbage
  • 2 carrots (1 cup) shredded
  • ¾ cup cooked chickpeas
  • ¼ cup cilantro leaves, chopped
  • 2 tablespoons fresh mint, chopped
  • ¼ cup toasted unsalted, cashews, chopped
  • 1 small red fresno chili, thinly sliced (optional - I like it spicy)
Instructions
  1. Prepare rice noodles according to package directions, Drain in colander and rinse under cold water.
  2. Stir together the sweet chile sauce and lime juice in a small bowl.
  3. Combine the noodles, cabbage, carrots, chickpeas, cilantro, mint and fresno chili (if using) in large bowl.
  4. Add chile sauce mixture, and toss to coat.
  5. Garnish with toasted cashews.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/vietnamese/