1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 mango, sliced
1 cup shredded purple cabbage
2 large carrots, ribboned
1/3 cup chopped cilantro
1/3 cup sliced green onions, plus more for topping
1/2 cup cashews, roasted, plus more for topping
8 ounces rice noodles, soaked
1-2 medium cup Organic Stokes Purple® Sweet Potatoes, air- fried, to make 1 cup
1 tablespoon oil
1/2 cup Yai’s Thai Yellow Coconut Curry
1/4 cup maple syrup
Prep the veggies and cashews, then set aside.
Soak the rice noodles according to package instructions. Set aside.
Next, air-fry Stokes Purple® sweet potatoes. Wash, peel and slice 2 potatoes into 1/2-inch rounds, then slice into quarters. Spray or coat with oil and air-fry at 390 degrees for 13 minutes or cook until preferred doneness. Remove from air fryer and set aside.
On low heat, sauté Quick Fires® shishito peppers in 1 tbsp of oil on low heat until blistered and soft, stirring and flipping every couple of minutes as needed. Just before removing peppers from heat, drizzle in soy sauce packet and stir until well coated. Remove from heat and sprinkle with sesame seed packet. Set aside.
Make dressing by whisking Yai’s Thai Yellow Coconut Curry with maple syrup until well combined.
Assemble salad by placinge all ingredients in large salad bowl and top with dressing. Using tongs, toss the salad until all ingredients are evenly distributed.
Top with sesame seeds, green onions, and cashews. Enjoy!