4 c Cabbage slaw mix, shredded red cabbage and carrots
1 EA Red bell pepper, sliced
1 c Cherub tomatoes, diced
1 c Edamame soybeans, cooked, prepared
1/2 c Scallions, chopped
1/4 c Cilantro, chopped
1/4 c Mint or Thai basil, fresh, chopped
1/4 c Peanuts, roasted, unsalted
1 EA Jalapeño, chopped fine, optional
2 T Ginger, minced
1 EA Garlic clove
1/4 c Peanut butter, or substitute almond butter, smooth
1/4 c Orange juice, fresh
3 T Lime juice, fresh
1 T Soy sauce, or substitute liquid aminos, low sodium
2 T Honey
2 T Sesame oil
1/2 t Sriracha sauce
To make the peanut sauce dressing, use a blender to combine all ingredients. Pulse until smooth.
In a large bowl, combine all vegetables together. Add the cooked (and cooled) rice noodles to the vegetables and mix.
Add the salad dressing and toss well to combine.
Top with roasted peanuts and garnish with cilantro leaves. Serve with a lime wedge.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Avocado Thai Noodle Crunch Salad with Tomatoes
Amount Per Serving 4
Calories 540 Calories from Fat 0
% Daily Value*
Total Fat 30g 38%
Saturated Fat 4.5g 23%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 280mg 12%
Potassium 1080mg 38%
Total Carbohydrates 60g 22%
Dietary Fiber 13g 46%
Protein 16g 0%
Vitamin A 0%
Vitamin C 0%
* Percent Daily Values are based on a 2000 calorie diet.