HBFIT EATS: CHILLED RICE NOODLE + CABBAGE SALAD BY THE BAD BITCHES

July 4th BBQ prep is too real. We’ve been on the hunt for a killer side that pairs well with grilled goodness. We were so excited when The Bad Bitches reached out to us with a solution—their chilled rice noodle and cabbage salad! Keep reading to see why they love this as a side—or just for a power lunch mid week!

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The most wonderful thing about this power lunch staple is that is that it is full of herbs, nuts, and fresh veggies but it has just about no fat. The dressing contains no oils and will not drag you down making you want to take siesta after lunch.  This bad boy will give you the inspiration you need to slay those afternoon meetings.  For all you meal preppers out there, this one is right up your alley.  Keep the noodles, vegetables, herbs, and dressing separate until you are ready to eat.  Rice noodles are amazing because unlike noodles made with wheat flour, they do not stick together; no need for oiling.  This particular version is pescatarian, but you can add poached shrimp or chicken for some an added protein punch.  Not only is this a great dish on its own, but it can be served alongside goodies straight off the grill.  Four servings on its own and even more when used as a side.
Ingredients:

Dressing:

¼ cup water

¼ cup fish sauce, preferably Red Boat

2 T fresh lime juice

2 T rice wine vinegar

2 T honey

½ stem lemongrass, minced

2 thai chiles, thinly sliced

1 clove garlic, minced

½ teaspoon coriander seed, crushed

Salad:

6 lunchbox peppers, sliced ¼ inch thick

5 green onions, thinly sliced

½ head green cabbage, cut in half (¼ of whole head), and sliced ¼ inch thick

2 medium carrots, peeled, cut into 2 inch long matchsticks

1 cup bean sprouts

1 cup cilantro, picked

¼ cup mint, picked

1 cup parsley, picked

½ cup unsalted cashews, roughly chopped

½ package rice vermicelli noodles or “rice sticks”

Directions:

  1. Combine all ingredients for the dressing and allow to sit for at least an hours and up to 3 days
  2. Bring 4 cups of water to a boil.  Place rice noodles in a low pan like a casserole or loaf pan.  Cover with boiling water and allow to sit for 8 minutes.  Drain well in a colander.  Lay flat on top of a clean kitchen towel and allow to chill in the refrigerator
  3. Combine peppers, green onion, cabbage, carrot, bean sprouts, and herbs in a bowl, tearing the mint as you go.  Mix well
  4. Coat the salad in half of the nuoc cham dressing.
  5. Add the rice noodles in 3 additions, gently mix adding the rest of the dressing as you go.
  6. Fold in the cashews and serve

Recipe by: The Bad Bitches | Image by: Amanda Greeley

1 Comment

  • Buttercup November 21, 2016

    This recipe sounds great– but I am allergic to fish-all sizes, makes and models. Any alternatives for the deadly fish sauce? Thanks..

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