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Thai Noodle Salad

My original "salad" recipe did not include amounts. Add as much or as little of the fresh veggies and cashews to the salad as you like. The dressing recipe is per original recipe.
Author Joy in Every Season

Ingredients

  • Dressing:
  • 1/2 bunch cilantro rough chopped, approx 1 cup
  • 1/2 bunch green onions rough chopped, approx 4-6 onions
  • 1 TBSP fresh chopped ginger
  • 1 large clove fresh garlic
  • 1/2 cup full fat coconut milk
  • 1/4 cup Hoisin Sauce
  • 3/4 cup seasoned rice wine vinegar
  • 1/2 cup sesame oil
  • 1 cup oil I used Canola
  • 2 TBSP chili garlic sauce
  • For Salad:
  • 1 1/2 boxes spaghettini thin spaghetti
  • 1 cup cashews rough chopped
  • 1 cup grated carrot
  • 1/2 cup chopped celery
  • 1/2 red bell pepper thinly sliced
  • 1 cup bean sprouts
  • 1/2 cup chopped cilantro
  • **Additional garnish: chopped cilantro and chopped cashews

Instructions

  • For dressing:
  • Place all ingredients into bowl of food processor or into blender.
  • Blend until smooth.
  • To make salad:
  • Make dressing (see above).
  • Cook pasta according to package directions. Strain and slightly rinse (I never rinse too much because I think the starch of the pasta water helps the dressing to adhere to the pasta).
  • While pasta is cooking, grate carrot, chop celery, slice bell pepper, chop cilantro, and rough chop cashews.
  • When pasta is finished cooking an slightly cool, add dressing (you might have a little extra).
  • Stir to mix.
  • Gently mix in veggies and chopped nuts.
  • Before serving, garnish with additional chopped cilantro and chopped cashews.