Thai-Inspired Crunchy Noodle Chopped Salad

Total Time: 20 to 25 minutes



Serves 4 as an entree or 6 as a side

Print recipe


  • 5 oz rice noodles, cooked and cooled
  • 2 oz of rice noodles for baking
  • 1 cup shredded purple cabbage
  • 1 carrot, chopped
  • 1/2 red bell pepper, chopped
  • 1/4 cup fresh cilantro, finely minced
  • 1/4 cup roasted peanuts
  • Lime wedges for serving


  • 2 tbsp EVOO or Lime oil
  •  1 tablespoon coconut aminos
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon fresh ginger, grated
  • Curry Coconut salt to taste
  • Vietnam Pepper to taste


1. Pre-heat the oven to 350 degrees. Place BonMat on the perforated baking sheet.

2. Place 2 ounces of uncooked rice noodles on the bon Mat, brush lightly with olive oil, and bake at 350 degrees for 10 to 15 minutes, watching closely not to burn. Remove when golden brown.

3. Using the Eco Chop, finely chop the purple cabbage and the carrot (12 pulls). Use the mini chopper to mince the fresh cilantro.

4. In a large bowl, combine the cooked rice noodles, minced cabbage, julienned carrots, sliced red bell pepper, and minced cilantro.

5. In a separate bowl, whisk together the EVOO, soy sauce, rice vinegar, honey, sesame oil, grated ginger, salt, and pepper to create the dressing.

6. Toss the salad with the dressing, garnish with roasted peanuts and crunchy roasted rice noodles broken into small pieces, and spread over the salad.

Serve with lime wedges for squeezing.

Enjoy from our bon COOK kitchen to yours!

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