Toss this tangy side for eight in 30 minutes.
Veggie Thai Noodle Salad
- Prep Time 30 min
- Total 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
Instructions
-
Step1Cook vermicelli as directed on package. Drain in colander or strainer; rinse with cold water until cold. Drain well.
-
Step2In large bowl, toss drained cold vermicelli and all remaining ingredients to coat evenly with sauce.
Nutrition
150
Calories
4 1/2g
Total Fat
6g
Protein
23g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 150
- Calories from Fat
- 40
- Total Fat
- 4 1/2g
- 7%
- Saturated Fat
- 1g
- 4%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 135mg
- 6%
- Potassium
- 140mg
- 4%
- Total Carbohydrate
- 23g
- 8%
- Dietary Fiber
- 3g
- 10%
- Sugars
- 3g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 60%
- 60%
- Calcium
- 0%
- 0%
- Iron
- 8%
- 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 Choice
1 1/2Tips from the
Pillsbury Kitchens
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