Gluten-Free, Dairy-Free, Serves 4
- 8 ounces thin rice noodles
- 1 tsp toasted sesame oil
- 8 ounces cooked shrimp diced
- 1 English cucumber diced
- 2/3 cup fresh bean sprouts
- 1 cup shredded carrots
- 2/3 cup cilantro chopped
- 1/3 cup cashews chopped
- 2/3 cup mint chopped
- half green cabbage shredded
Dressing:
- 1/4 cup lime juice
- 2 Tbsp agave syrup
- 3 Tbsp rice vinegar
- 2 cloves garlic minced
- 1 Thai chili minced
- 2 Tbsp fish sauce
Directions:
Blend all the ingredients for the dressing together and set aside. Cook the rice noodles, drain and set aside. To prepare the salad, chop everything and combine it in a large bowl. Toss the salad in the dressing and enjoy.