Glass Noodle Salad with Thai Peanut Dressing
8 ounceslong rice
1⁄2 cupsliced cucumber
1⁄2 cupshredded carrots
1⁄2 cupsliced sweet onion
1⁄2 cupho farms tomatoes (halved)
1⁄4 cupchopped cilantro
1⁄2 cupmaika’i coconutty cashews
headerThai Peanut Dressing
1⁄2 cupmaika’i creamy honey and macadamia nut peanut butter
1 tablespoonchopped ginger
1 tablespoonchopped garlic
1⁄2 cupfresh orange juice (or juice from 1 orange)
1⁄4 cupfresh lime juice (or juice from 2 limes)
1 tablespoonfish sauce
1⁄4 cupsesame oil
- Cook the long rice in boiling water for 2-3 minutes. Strain the water and rinse under cold water. Set aside till ready to use.
- Cut all of the vegetables and herbs for the salad and keep in refrigerator.
- Mix all of the dressing ingredients together.
- Toss the noodles and vegetables together and evenly coat them with the dressing.