Enjoy a flavorful gluten-free and dairy-free meal prep option with this Spring Roll Noodle Salad recipe. Packed with vibrant veggies, shredded chicken, and rice noodles, drizzled with a zesty cashew butter dressing, it’s the perfect dish for a refreshing, convenient and healthy lunch.

Spring Roll Noodle Salad Recipe

Serves 4

Ingredients For The Salad:

• 1 1/2 cups coleslaw mix (purple cabbage, green cabbage, carrot)
• 1 red bell pepper, thinly sliced
• 1 cup snow peas, thinly sliced
• 3/4 cup edamame
• 1lb chicken, cooked & shredded
• 1/4 cup green onion, green stems only
• 2-3 fresno peppers, thinly sliced
• 1/4 cup fresh mint
• 1 8oz package rice noodles (I used Lotus Foods Pad Thai Noodles)

Ingredients For The Dressing:

• 1/3 cup cashew butter
• 1 lime, juiced
• 1/2 toasted sesame oil
• 1 tbsp rice vinegar
• 1/2 tbsp sriracha
• 1/4 tsp garlic powder
• 1/2 inch knob of ginger, minced
• Salt & pepper to taste

Directions:

1. In a large bowl, combine the slaw mix, bell pepper, snow peas, edamame, chicken, green onion, fresno peppers, mint and rice noodles.
2. In a small bowl, mix together the cashew butter, lime juice, toasted sesame oil, rice vinegar, sriracha, garlic powder, ginger and salt & pepper to taste. Add 1 tbsp of water at a time as needed to thin out the consistency.
3. Pour the cashew dressing over the noodle salad. Toss to combine.
4. Serve chilled and enjoy!