California Avocado and Thai Noodle Salad

HomeRecipesOtherChef RecipesCalifornia Avocado and Thai Noodle Salad

Start cooking

Serves: 24

Ingredients
Instructions

3 lb. romaine, shredded As needed California Thai Noodle Salad (recipe follows) 1 lb. 8 oz. Fresh California Avocado*, diced 8 Tbsp. peanuts, chopped 6 Tbsp. cilantro, fresh sprigs 3 limes, cut into 8 wedges each As needed Thai Dressing (recipe follows) (or bottled) California Thai Noodle Salad (Yield: 24 - 8 oz. portions) 2 lb. 4 oz. vermicelli pasta 1 lb. 2 oz. green cabbage, shredded 1 lb. 2 oz. carrots, matchstick cut 1 lb. 2 oz. red peppers, julienned 1 lb. 8 oz. cucumber, peeled, seeded, sliced into half-moon shapes 4 Tbsp. cilantro, chopped 4 Tbsp. mint, chopped 1 Tbsp. lime juice 48 oz. Asian-style peanut sauce/dressing Thai Dressing (Yield: 24 - 2 oz. portions) 8 Tbsp. soy sauce 1 1/2 cups rice wine vinegar 8 Tbsp. sugar 8 Tbsp. olive oil 3 Tbsp. sesame oil 3 Tbsp. crushed red pepper flakes 8 Tbsp. mint, chopped 8 Tbsp. cilantro, chopped

(approx. 12-ounce) portions

California Thai Noodle Salad:

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

Thai Dressing:

Combine all ingredients and mix well to emulsify.

To Assemble:

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.