Mix up your salad routine up this summer with Sriracha Lime Dressing - it’s a flavor adventure that adds sweet- heat to leafy greens as well as this no-cook fruity rice noodle salad.
4 ounces dried thin rice noodle bundles (sometimes called rice vermicelli)
1 cup diced cantaloupe
½ cup diced onion
½ cup chopped green onion, bulbs and tops
1 cup diced fresh tomatoes, seeded
1 to 2 jalapeno peppers, seeded and diced (depending on heat preference)
¼ cup chopped fresh cilantro leaves
2 to 3 teaspoons dried red pepper flakes (depending on heat preference)
½ teaspoon sea salt
1 large avocado (not too ripe), peeled and diced
½ cup unsweetened or flaked coconut
1/2 cup Litehouse Sriracha Lime Dressing
1. Place noodles into a bowl and pour the hottest tap water possible over them to cover (alternatively, water may be microwaved until boiling). Soak the noodles for 2 to 5 minutes, or until they are softened to an al dente texture.
2. If noodles don’t seem soft enough, drain water and refresh bowl with more hot water for several minutes. After noodles are softened to desired preference, rinse with cool water and add several cups of ice to top to quickly chill. Drain melted ice. Set aside.
3. Meanwhile toss together cantaloupe, onion, green onion, tomatoes, jalapeno, cilantro, red pepper flakes, and salt. Add prepared noodles (make sure they have cooled) and stir in dressing until ingredients coated well. Gently stir in diced avocado right before serving. Serve cold.
* Recipe may be prepared without the noodles (reduce dressing to 1/4 cup) and served as a relish.