Vietnamese Noodle Salad with Chickpeas and Rainbow Carrots
1. Prepare rice noodles according to package directions. Drain in colander, and rinse under cold water until completely cooled.
2. Stir together sweet chile sauce and lime juice in measuring cup or small bowl.
3. Combine noodles, cabbage, carrots, chickpeas, cilantro, and mint in large bowl. Add chile sauce mixture, and toss to coat. Garnish with toasted cashews.