The tangy coconut lime dressing in this cool and colorful Thai rice noodle salad goes hand in hand with naturally sweet mango and red bell pepper.


  • 2 oz brown rice maifun noodles, aka brown rice vermi- celli
  • 2 1/2 tbsp coconut milk
  • 2 1/2 tsp fresh lime juice
  • 1 1/4 tsp safflower oil
  • Pinch sea salt
  • 1/2 mango, peeled, pitted and thinly sliced into 2-inch lengths
  • 1/2 red bell pepper, seeded and thinly sliced into 2-inch lengths
  • 1/2 small English cucumber, seeded and thinly sliced into 2-inch lengths
  • 1/2 avocado, peeled, pitted and chopped
  • 1/2 jalapeño chile pepper, seeded and thinly sliced
  • 2 tbsp roughly chopped fresh cilantro leaves
  • 1 tbsp chopped raw unsalted cashews (toasted, if desired)


  1. Prepare noodles according to package directions. Drain and rinse with cold water; set aside to dry.
  2. Prepare dressing: In a small jar with a tight-fitting lid, combine coconut milk, lime juice, oil and salt; seal and shake well to combine. Divide among 2 small watertight storage containers.
  3. In 2 large storage containers, divide half each of noodles, mango, bell pepper, cucumber, avocado, jalapeño, cilantro and cashews.
  4. To serve, shake dressing well and top salad with dressing, then toss to coat.