Recipe
Author
Hy-Vee Seasons Magazine
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Description
Transform Vietnamese-style rolls served at restaurants into a colorful salad full of exotic flavors and textures guaranteed to give your afternoon a boost.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| Peanut Dressing | ||
| 2 tbsp. Hy-Vee natural peanut butter | ||
| 2 tbsp. Hy-Vee canola oil | ||
| 2 tsp. Hy-Vee soy sauce | ||
| 1 ½ tsp. sesame oil | ||
| 1 tsp. rice wine vinegar | ||
| ½ tsp. crushed red pepper flakes | ||
| Salad | ||
| 1 c. torn Bibb lettuce | ||
| 1 tsp. chopped fresh mint | ||
| 1 tbsp. chopped fresh cilantro | ||
| 1 c. cooked Asian cellophane noodles | ||
| ½ c. frozen edamame, thawed | ||
| ½ c. shredded carrot | ||
| ¼ c. sliced green onions | ||
| ½ c. fresh mango chunks |
Directions
- For dressing, in a small bowl combine peanut butter, corn oil, soy sauce, sesame oil, vinegar and pepper; set aside.
- In a small bowl, combine lettuce, mint and cilantro; set aside.
- Place half of the noodles in each pint jar. Top each with dressing, followed by edamame, carrot, green onions, mango and lettuce mixture. Cover and refrigerate.
- To serve, empty contents onto a plate, tossing to combine.
Nutrition facts
Servings
480 Calories per serving
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 0mg
- Sodium: 480mg
- Total Carbohydrates: 54g
- Protein: 8g
Daily Values
0%
Vitamin A 130%
0%
Vitamin C 70%
0%
Iron 15%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Health 2016.