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.
In a small mixing bowl, combine DOLE Chef-Ready Strawberry Frozen Purée, Sriracha, kosher salt, and granulated sugar. Reserve.
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.
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.
In a small mixing bowl, combine granulated sugar, lime juice, fish sauce, garlic, Thai chilis, water and kosher salt and reserve.
In a small mixing bowl, combine vinegar, granulated sugar, kosher salt, fish sauce and Thai chilis.
Add Frozen DOLE Pineapple Chunks to vinegar mixture, cover, and marinate for at least 1 hour. Reserve.
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.
Grill DOLE Chef-Ready Cuts Peach Slivers from frozen.
Top with ¼ cup of prepared marinated pineapple and ⅓ cup of grilled peach slivers.
Serve with 2 Tablespoons of strawberry Sriracha and 1 Tablespoon of nuoc cham on the side.