I should really specify with noodles. Because noodles get me every time. #superyum

  • 1/4 head of purple cabbage, shredded
  • 1/4 head nappa cabbage, shredded
  • 2 heads of baby bok choy, chopped finely
  • 2 carrots, julienned (or grated)
  • 4 stalks of celery, chopped finely
  • 1 red bell pepper, chopped finely
  • 4 green onions, chopped finely
  • 1 mango, diced
  • 2T sesame oil
  • 2T rice wine vinegar
  • Juice of 1 lime
  • 1T Bragg or soy sauce
  • 1T maple syrup
  • 1T Sriracha
  • Peanuts (for garnish – optional)


Bowl Instructions:
  • Base: Rice Noodles – remember that thai rice noodles don’t need to be cooked but rather you’re rehydrating them. Drop them in boiling water and turn off the heat and allow to rehydrate for 4 minutes or until rehydrated. Rinse with cool water and drain. In a bowl toss the rehydrated rice noodles with 1t sesame oil, 1T rice wine vinegar and 1T Bragg or Soy Sauce (to give flavour and prevent sticking).
  • Slaw: as above
  • Protein: You can add chicken, grilled fish or Sriracha Tofu would be delish as well!

This bowl was a great leftover lunch as well. #superyum