Cucumber Asian Rice Noodle Cold Salad

Today's farm-to-table lunch featured our field cucumbers. This cold noodle salad was very refreshing and perfect for the hot day our farmers had. Ribbons of cucumber and rice noodles tossed in an Asian sauce make it a light refreshing satisfying meal! Top it with grilled meat or shrimp for added protein!

Ingredients:

1 pkg. (454 g) Asian Rice Noodles, medium size

1 large English cucumber, cut in ribbons with potato peeler, if using field cucumber, peel skin

1 red onion, thinly sliced

1½ cup cilantro, stems removed

1 Thai chili pepper, thinly sliced

¼ cup peanuts, unsalted

 

Asian Sauce:

4 tbsp. fish sauce

3 tbsp. fresh lime juice

1 tbsp. sugar

1 large garlic clove, minced

1 tbsp. Asian chili sauce

 

Preparation:

In a large bowl, whisk together all the sauce ingredients. Toss in cucumbers, onion and cilantro. Mix until well coated. Set aside

Cook noodles as per package instructions. Rinse with cold water until noodles have cooled.

Toss noodles with cucumber slaw and top with chili and peanuts

 

SERVINGS 4-6| PREP & COOK TIME 30 minutes

Copyright © 2016 Irene Matys.

All Rights Reserved.

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