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.
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