This is a really light & cooling quick weeknight dinner salad for these last hot summer evenings. The coconut-lime dressing is super mild. It’s not all crazy coconut-y, and my non-coconut-loving son gobbled this dish up.
I used glass noodles in this recipe which go by many names…bean thread noodles, cellophane noodles, mung bean noodles. They are really easy to work with and are gluten-free for those of you avoiding gluten or eating a paleo diet. Omit the chicken and add some tofu for a great veggie dish!
Serves 6
Dressing:
1 1/2 c. coconut milk
1/2 c. fresh squeezed lime juice
2 t. fish sauce
1 T. brown sugar
salt & pepper
5 oz. glass noodles (aka mung bean noodles)
1 red bell pepper – thinly sliced
4 c. Napa (aka Chinese) cabbage – thinly sliced
1/4 c. roughly chopped mint leaves
1/4 roughly chopped cilantro
1 rotisserie chicken – shredded & cooled (about 4 cups)
toasted sesame seeds
garlic-chili sauce (optional)
To make dressing, combine coconut milk, lime juice, fish sauce, brown sugar in a small bowl and whisk until sugar dissolves. Add salt & pepper to taste.
Cook noodles according to directions on package. Drain and rinse well in cold water. Allow noodles to drain for a few minutes so they are not too wet.
In a large bowl, combine noodles, bell pepper, cabbage, mint, cilantro and chicken. Toss with dressing. Garnish generously with toasted sesame seeds and spoonful of garlic chili sauce, if desired.
Dining and Cooking