Welcome the warm season with a simple yet flavorful Sweet Chili Noodle Salad for your next summer celebration. Full of fresh raw vegetables and rice noodles, this dish is a not-so-typical salad that your guests will be sure to remember. Even better, you can prepare a few key ingredients, such as the rice noodles and dressing ahead of time so all you need to worry about is combining and serving. Talk about a win-win!
The fresh yet flavorful ingredients are what make this recipe truly special:
- Rice Noodles: You can use wider rice noodles as shown here or opt for vermicelli for a lighter option.
- Seedless Cucumber: Less watery than regular cucumbers!
- Red Onion
- Cilantro: Tip: Most of our family has the “cilantro gene” so we often skip this ingredient or substitute it with parsley instead.
- Mint: Don't skip this - trust us!
- Dry Roasted Peanuts or Cashews (or both!)
- Soy Sauce
- Sweet Chili Sauce: A bottled version makes prep easy.
- Fresh Ginger
From the combination of refreshing cucumber to the savory dressing full of lime and ginger, this unique collaboration of flavors creates a fresh and healthy side dish perfect for a wide variety of occasions. Whether serving at your next Mother’s Day garden party or weekly book club, this Sweet Chili Noodle Salad will be a unique addition to the menu. Kyle recently hosted her very own patio gathering and featured this fresh recipe to complement her Thai-inspired look.
The array of flavorful herbs may even be found in your own garden. The robust mint and cilantro are key ingredients that make this dish a stand-out course.
When preparing your Noodle Salad, we recommend serving it with additional garnishes of lime wedges and crushed red pepper so your guests can add a bit more zest or heat to their dish.
Celebrate your next happy hour or dinner with your in-laws with this fresh recipe that will become your new summer staple.
Sweet Chili Noodle Salad
3 ¼ ounces rice noodles
1 carrot, peeled and thinly sliced lengthwise
1 seedless cucumber, thinly sliced lengthwise
1 small red onion, thinly sliced
1 cup fresh cilantro leaves, chopped
1 cup fresh mint leaves, cut in half lengthwise if they are large leaves
½ cup dry roasted peanuts or cashews, coarsely chopped
1 lime, cut into wedges
2 tablespoons soy sauce
4 tablespoons sweet chili sauce
4 tablespoons fresh lime juice
2 teaspoons fresh ginger, peeled and minced
Cover rice noodles with boiling water in a medium bowl and let stand 8 - 10 minutes. Drain and rinse noodles under cool water. Place noodles in a serving bowl, top with carrots, cucumbers, onions, cilantro, and mint.
In a small bowl, mix all dressing ingredients together. When ready to serve, drizzle salad with half the dressing and toss gently. Use the remaining dressing as needed. Sprinkle salad with peanuts and garnish with lime wedges.
Recipe courtesy of the Happy Everything! Cookbook by Coton Colors
*Although the cookbook is no longer available, keep an eye out for some of our favorite recipes from the book featured here throughout Toast, our Blog.