California Avocado and Thai Noodle Salad

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Serves: 24
lb.  romaine, shredded
  As needed  California Thai Noodle Salad (recipe follows)
lb.  8 oz. Fresh California Avocado*, diced
Tbsp.  peanuts, chopped
Tbsp.  cilantro, fresh sprigs
  limes, cut into 8 wedges each
  As needed  Thai Dressing (recipe follows) (or bottled)
    California Thai Noodle Salad (Yield: 24 - 8 oz. portions)
lb.  4 oz. vermicelli pasta
lb.  2 oz. green cabbage, shredded
lb.  2 oz. carrots, matchstick cut
lb.  2 oz. red peppers, julienned
lb.  8 oz. cucumber, peeled, seeded, sliced into half-moon shapes
Tbsp.  cilantro, chopped
Tbsp.  mint, chopped
Tbsp.  lime juice
48  oz.  Asian-style peanut sauce/dressing
    Thai Dressing (Yield: 24 - 2 oz. portions)
Tbsp.  soy sauce
1 1/2  cups  rice wine vinegar
Tbsp.  sugar
Tbsp.  olive oil
Tbsp.  sesame oil
Tbsp.  crushed red pepper flakes
Tbsp.  mint, chopped
Tbsp.  cilantro, chopped

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


(approx. 12-ounce) portions

California Thai Noodle Salad:

  1. Cook noodles according to manufacturer’s directions. Cool quickly to 40°F for use within 48 hours.
  2. In a bowl, combine cooked noodles, cabbage, carrot, pepper, cucumber, Asian peanut dressing, cilantro, mint and lime juice.  Toss well to coat.

Thai Dressing:

  1. Combine all ingredients and mix well to emulsify.

To Assemble:

  1. Top 2 oz. shredded romaine with 8 oz. noodle salad and 1 oz. Fresh California Avocado.  Garnish with 1 tsp. chopped peanuts, a cilantro spring and a lime wedge.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Richard Arakelian

Richard Arakelian, CEC, Senior Director of Culinary Development, Sodexo

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