Asian Noodle Salad
Asian Noodle Salad
Directions
- Prepare noodles according to package directions.
- When noodles are cooked, rinse with cold water and drain well.
- Transfer to a large bowl and toss with 2 tablespoons of dressing (recipe follows).
- Add remaining ingredients and dressing and toss.
- Garnish with cashews/peanuts and sesame seeds and serve.
Ingredients
- 8 oz. Rice noodles, cooked
- 1/2 cucumber(s), English, diced
- 1 1/2 cups West Creek® Sauerkraut
- 1 Carrot, shredded
- 2 Scallions, thinly sliced
- 1 cup Red Bell Pepper, thinly sliced
- 1/2 cup mint, chiffonade
- 1/2 cup cilantro, fresh, chopped
- 1/2 cup basil, chiffonade
- 2 cups arugula
- 1 fresh or frozen mango, peeled, small dice
- 3/4 cup peanuts, roasted
- 1/4 cup sesame seeds, toasted
- Sesame Dressing, recipe follows
Sesame Dressing
Directions
- In medium bowl, whisk together lime juice, garlic, zest, honey, ginger, chili paste, and fish sauce.
- Slowly whisk oil until combined. Taste and adjust if needed.
Ingredients
- 1 cup lime, juice
- 2 tsp. lime zest
- 1 clove garlic, crushed
- 1 Tbsp. maple syrup
- 1 Tbsp. ginger, finely grated
- 3 tsp. chili paste
- 2 Tbsp. fish sauce
- 2 Tbsp.
- 2 Tbsp. soy sauce
- 1/2 cup oil, olive