• 8 oz. rice noodles
  • 4 Dr. Praeger’s Lightly Breaded Fish Filets  
  • 1 carrot (cut into ribbons)
  • 1 cup purple cabbage (diced)
  • 1 tsp. sesame oil
  • 1 small cucumber (diced)
  • ¼ cup mint leaves (chopped roughly)
  • ½ mango
  • 1 tsp. sesame seeds (black and white)

Cashew Lime Dressing:

  • 2 tbsp. sesame oil
  • 2 tbsp. soy sauce
  • 1 lime (juiced)
  • 1 tsp. apple cider vinegar
  • ½ cup cashew butter  
  • 1 tbsp. of garlic chili sauce


Makes: 2 Bowls
Time: 25 minutes

  1. Cook rice noodles according to package directions.
  2. Preheat oven or toaster oven to 450ºF. Place Fish Fillets on an ungreased baking pan and bake approximately 11 minutes, flip and bake an additional 8 minutes, until heated through and well browned. Cut into thirds.
  3. In a small mixing bowls combine all the dressing ingredients and whisk until fully combined and smooth.
  4. In a frying pan, saute carrots and cabbage in sesame oil for 3-4 minutes until slightly tender.
  5. Assemble bowls, by tossing rice noodles, carrots, cabbage and cucumber with cashew lime dressing. Top with Fish FIlets, mint, mango and sesame seeds.