Pineapple & Peach Vermicelli Salad (pineapple & peach bun chay salad)

A fresh vermicelli salad topped with grilled peach slivers, marinated pineapple, rainbow carrot slices, shredded purple cabbage, sliced green onion, fresh mint, Thai basil and toasted cashews. Served with a side of nuoc cham and strawberry Sriracha.


INGREDIENTS

Pineapple & Peach Vermicelli Salad:

5 cups Vermicelli rice noodles, cooked, chilled
3 cups Rainbow carrots, ribbon slices
3 cups Purple cabbage, shredded
2 ½ cups Pickled Carrots, sub-recipe
¾ cup Green onions, sliced on a bias
2 cups Mint, whole leaves
1 ¼ cups Thai basil, whole leaves
¾ cup Cashews, toasted, whole
¾ cup Strawberry Sriracha, sub-recipe
1 ¼ cups Nuoc Cham, sub-recipe
3 ½ cups Marinated Pineapple, sub-recipe
3 ½ cups DOLE® Chef-Ready Cuts Peach Slivers, frozen, grilled

Marinated Pineapple:

½ cup Vinegar
2 tablespoons Granulated sugar
½ teaspoon Kosher salt
½ teaspoon Fish sauce
1 teaspoon Thai bird chili peppers, minced
2 cups Frozen DOLE Pineapple Chunks

Nuoc Cham:

2 tablespoons Granulated sugar
6 tablespoons Lime juice
½ teaspoon Fish sauce
½ teaspoon Garlic, minced
½ teaspoon Thai bird chili peppers, minced
2 Tablespoons Water
¼ teaspoon Kosher salt

Strawberry Sriracha:

1 ½ cups DOLE Chef-Ready Strawberry Frozen Purée, thawed
4 tablespoons Sriracha
½ teaspoon Kosher salt
4 teaspoons Granulated sugar

STEPS

Strawberry Sriracha:

  1. In a small mixing bowl, combine DOLE Chef-Ready Strawberry Frozen Purée, Sriracha, kosher salt, and granulated sugar. Reserve.

Pickled Carrots:

  1. Add water, rice wine vinegar, granulated sugar and kosher salt to a saucepan and bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove pan from heat and cool.
  2. Place shaved rainbow carrots in a container and pour cooled brining liquid on top until carrots are covered. Brine for at least 2 hours before serving. Pickled carrots can last up to 4 weeks refrigerated.

Nuoc Cham:

  1. In a small mixing bowl, combine granulated sugar, lime juice, fish sauce, garlic, Thai chilis, water and kosher salt and reserve.

Marinated Pineapple:

  1. In a small mixing bowl, combine vinegar, granulated sugar, kosher salt, fish sauce and Thai chilis.
  2. Add Frozen DOLE Pineapple Chunks to vinegar mixture, cover, and marinate for at least 1 hour. Reserve.

TO SERVE:

  1. Place ½ cup of Vermicelli noodles in a bowl, then artfully arrange ⅓ cup of rainbow carrots, ⅓ cup of purple cabbage, 1 ½ teaspoons of green onions, 3 Tablespoons of mint, 1 Tablespoon of basil, and 1 ½ teaspoons of cashews around the noodles.
  2. Grill DOLE Chef-Ready Cuts Peach Slivers from frozen.
  3. Top with ¼ cup of prepared marinated pineapple and ⅓ cup of grilled peach slivers.
  4. Serve with 2 Tablespoons of strawberry Sriracha and 1 Tablespoon of nuoc cham on the side.
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Yield: 10 portions
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