Nutrients per serving
-
When recipe serves 6
- Protein: 5 grams
- Fat: 5 grams
- Carbohydrate: 47 grams
- Calories: 252
- Fibre: 3 grams
Greenhouse Cucumbers
Thai Noodle Salad
Nothing is better than a new go-to salad, and this one pleases everyone. It features a host of Ontario fresh vegetables and plums and does not need refrigeration, making it the perfect dish for lunch. Many salads use vermicelli rice noodles but this features a wider noodle.
Preparation Time:
20 minutes
Cooking Time: 7 to 8 minutes
Servings: 4 to 6
Cooking Time: 7 to 8 minutes
Servings: 4 to 6
Ingredients:
- Half package (454 g package) 10 mm rice sticks
- 3 medium Ontario Carrots, scrubbed or peeled, julienned (about 1-1/4 cups/300 mL)
- 1 cup (250 mL) julienned Ontario Greenhouse Cucumber
- 1 cup (250 mL) julienned Ontario Sweet Red Pepper
- 5 Ontario Plums, pitted and sliced thinly, (about 1 cup/250 mL)
- 2 Ontario Green Onions, sliced thinly on diagonal
- 1/4 cup (50 mL) soy sauce
- 1/4 cup (50 mL) lime juice
- 2 tbsp (25 mL) each vegetable oil and seasoned rice vinegar
- 2 tbsp (25 mL) minced fresh Ontario Cilantro
- 1 tbsp (15 mL) each Ontario Maple Syrup and Asian garlic chili sauce
- 2 tbsp (25 mL) crushed toasted peanuts (optional)
Dressing:
Preparation:
Bring large pot water to boil; add rice sticks, return to boil and cook for 3 minutes. Add carrots; cook for 4 minutes. Drain and rinse with cold water; drain well and place in large serving dish. Add cucumber, red pepper, plums and green onions; toss.
Dressing: In small bowl, whisk together soy sauce, lime juice, oil, vinegar, cilantro, maple syrup and Asian garlic chili sauce.
Add dressing to salad and toss well. Garnish with peanuts, if desired. Serve immediately.
