Tonnino Thai Noodle Salad

15 min

Easy

2 servings

INGREDIENTS:

For the Salad:

  • 1 jar Tonnino Tuna Thai Chili Flavor
  • 1 package Rice Noodles
  • 1 cup Frozen Edamame
  • 1/2 cup Cabbage – purple and green
  • 1/2 cup Carrots
  • 1/2 cup Bell Pepper
  • 1/2 cup Sugar Snap or Snow Peas
  • 1/2 cup Green Onions
  • 1/2 cup Cashews
  • Sesame seeds
  • Fresh Herbs – Cilantro, Thai Basil, Mint

For the Dressing:

  • 1 tbsp Tonnino Tuna Oil
  • 1 tbsp Peanut Butter
    1 tsp Lime Juice
  • 1 tsp Ginger
  • 1 tsp Garlic
  • 1 tsp Honey
  • 1 tsp Tamari or soy sauce

PREPARATION:

  • Boil the edamame, then use its cooking water to soak the noodles. Soak the noodles until tender, not mushy. About six minutes for thin stick noodles.
  • Toast the cashews. Allow to cool then chop.
  • Chop the vegies and herbs 
  • Whip up the dressing in a food processor or blender
  • Layer the ingredients in a large bowl and the Tonnino fillets on top
  • Drizzle with dressing and sesame seeds
  • This salad is quite fabulous. Enjoy!