Thai Rice Noodle Salad Recipe

Ingredients

• 2 cups (500 mL) CAMPBELL’S® Ready to Use Vegetable Broth
• 2 cups (500 mL) rice noodles
• 1 1/2 cups (375 mL) shredded red cabbage
• 1 cup (250 mL) carrot, julienned (matchsticks)
• 1/2 cup (125 mL) cilantro, chopped
• 4 Thai basil leaves, minced
• 1/2 cup (125 mL) green onion, cut at a bias
• 1/2 cup (125 mL) dry roasted unsalted peanuts, chopped
• 4 lime wedge for garnish

DRESSING:

• 2 lime juice
• 1/4 cup (60 mL) all natural creamy peanut butter
• 3 tbsp (45 mL) tamari
• 2 tbsp (30 mL) honey
• 1 tsp (5 mL) toasted sesame oil
• 1 tsp (5 mL) olive oil
• Water to thin