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Veggie Thai Noodle Salad

Toss this tangy side for eight in 30 minutes.

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  • prep time 30 min
  • total time 30 min
  • ingredients 7
  • servings 8
 

Ingredients

1
package (7 oz) vermicelli, broken in half
1
medium carrot, shredded
1
cup sliced quartered cucumber
1
cup coarsely chopped red bell pepper
1/3
cup sliced green onions
1/4
cup chopped fresh cilantro
1/2
cup Thai peanut stir-fry and dipping sauce

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook vermicelli as directed on package. Drain in colander or strainer; rinse with cold water until cold. Drain well.
  • 2 In large bowl, toss drained cold vermicelli and all remaining ingredients to coat evenly with sauce.
  • 1 Cook vermicelli as directed on package. Drain in colander or strainer; rinse with cold water until cold. Drain well.
  • 2 In large bowl, toss drained cold vermicelli and all remaining ingredients to coat evenly with sauce.

EXPERT TIPS

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Expert Tips

To make this salad a day ahead: Cook vermicelli; cover and refrigerate. Prep vegetables; place in covered bowl and refrigerate. Just before serving, combine all ingredients and toss gently.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
135mg
135%;
Total Carbohydrate
23g
23%
(Dietary Fiber
3g
3%
  Sugars
3g
3%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
60%;
Calcium
0%;
Iron
8%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.