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| Vietnamese Noodle Salad with Chickpeas and Rainbow Carrots submitted by Mom Johnson |
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Description
This is so easy! I added left-over shredded chicken for a non-vegetarian version. (From Vegetarian Times magazine, October 2013)
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Directions
Prepare rice noodles according to package instructions, drain and rinse under cold water until completely cooled.
Stir together the sweet chile sauce and lime juice in a small bowl.
Combine noodles, cabbage, carrots, chickpeas, cilantro and mint in a large salad bowl. Add the chile sauce mixture and toss to coat. Garnish with toasted cashews. Serves 4.
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Ingredients
 4 oz. thin rice noodles
6 T. sweet chili sauce
2 T. lime juice
3 cups thinly sliced napa cabbage
2-3 rainbow carrots, sliced on the diagonal (1 cup)
3/4 cup cooked chickpeas
1/4 cup cilantro leaves
2 T. finely chopped fresh mint
1/4 cup toasted cashews, chopped
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