This Thai Coconut Noodle Salad is light, refreshing and infused with fragrant Thai flavors. A perfect meal for warm weather that is ready to eat in just 7 minutes!
This quick cold noodle salad is made with tender rice noodles, crunchy shredded cabbage and carrots, roasted peanuts and fresh cilantro, tossed in a creamy coconut milk-based dressing. Using prepared coleslaw mix cuts down on prep time, so you can throw this recipe together at a moment’s notice.
Vermicelli rice noodles, which are very thin rice noodles, can be found in the international foods section of the grocery store. Be careful not to let them cook longer than a few minutes, because they will get mushy if they overcook. Once the noodles are done cooking, you can cut them with scissors or break them up with your fingers to make the salad easier to toss.
If you don’t have fish sauce on hand, or if you are vegetarian or vegan, just use soy sauce instead. Other fresh herbs, such as basil, mint or parsley may be substituted for cilantro.
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- 1 (14-ounce) can coconut milk
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 teaspoons sesame oil
- 2 teaspoons finely grated ginger
- 8 ounces vermicelli rice noodles
- 1 (14-ounce) package shredded coleslaw mix
- 1 cup roasted peanuts, roughly chopped
- ½ cup chopped fresh cilantro
In a large bowl, whisk together the coconut milk, brown sugar, lime juice, fish sauce, sesame oil and ginger. Set aside.
Place the rice noodles into a large pot of boiling water, cover and turn off the heat. Cook for 2 - 3 minutes, then drain and rinse the noodles with cold water.
Add the cooked noodles, coleslaw mix, peanuts and cilantro to the coconut milk dressing. Toss to combine. Serve immediately.
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