This recipe was great for a recent road trip to California. We pre-made the meals for all nine of us, so they would be gluten free and healthy (and more affordable). Since we were eating at rest stops, they had to be able to be served cold. We served this in paper cups and ate with plastic forks. Easy, nutritious, high in protein, yummy, and gluten free!

7 oz dried, thin-ribbon rice noodles
2 ½ cups cooked sliced chicken, shrimp, or steak
3 cups finely shredded napa cabbage
1 cup shredded carrot
2 cups thinly sliced English cucumbers, cut in half
¼ cup thinly sliced green onion
3/4 cup chopped fresh cilantro
¼ cup chopped fresh basil leaves
¼ cup fresh mint leaves
Thai lime vinaigrette
Salted dry-roasted peanuts, sunflower seeds, or cashews (optional)
Lime wedged for serving

Boil a pot of water and turn off heat. Soak noodles for 8-10 minutes, covered, in steaming water. Drain and rinse under cold water immediately. Drain well.

Place in a large bowl, noodles, chicken, cabbage, carrot, cucumber, green onion, cilantro, basil, and mint. Pour vinaigrette over the top, and toss well. Garnish with the chopped peanuts and a lime wedge.

Thai Lime Vinaigrette
¼ C. fresh lime juice
3 T. fish sauce
1 T. rice vinegar
2 T. brown sugar
1-2 tsp. Serrano chili (or jalapeno will work)
2 tsp. garlic powder
Whisk together lime juice, fish sauce, vinegar, sugar, and chili, and garlic. Whisk until sugar dissolves. Let stand for 10 minutes. Makes 3/4 C.

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Categories: Recipes: Gluten Free, Recipes: Lunch, Recipes: Salad
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