Thai Noodle Salad

Ingredients – Dressing:

  • 5 cloves of garlic
  • 1 tbsp fresh ginger
  • 1 tbsp peanut butter
  • 1 tbsp sugar
  • 1-2 tsps Sambal or any other chili paste
  • ¼ cup soy sauce
  • ¼ cup freshly squeezed lime juice

In a blender, combine and puree the above ingredients. Slowly add 1/2 -3/4 Cup Camelina Oil until dressing is emulsified. Season with Sea Salt and freshly ground Pepper to taste.

Ingredients – Salad

  • Approximately 3 cups green cabbage, shredded
  • 2 large carrots, grated
  • 1 orange or red pepper, chopped or julienned
  • 1/3 red onion thinly sliced
  • 1 cucumber diced
  • 3 green onions thinly sliced
  • 3-4 radishes thinly sliced
  • 1 package (225 grams) vermicelli style rice noodles (cooked/strained as per instructions on package)
  • 1/3 cup Three Farmer’s Sea Salt & Lime Roasted Chickpeas

Portion noodles on plates and drizzle a bit of dressing over them. Combine cabbage, carrots, red onion, and cucumber in a bowl and toss with remaining dressing. Sort dressed vegetables on top of the noodles. Sprinkle sliced radish, green onion, and roasted chickpeas over each salad. Enjoy!

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