A light and crispy vegetable salad with a coconut dressing
Prep time:15 mins
Cook time:4 mins
Following packet directions soak noodles in boiling water to soften as directed. Cook frozen Birds Eye Country Harvest Vegetables following packet directions. Drain noodles and add cooked vegetables.
In a small bowl combine dressing ingredients, pour onto noodles and vegetables and toss to combine. Serve coconut noodles garnished with cashew nuts, coriander and lime.
Coconut noodles can be served hot or cold in a salad.