Yumm and then more Yumm, this salad is versatile and can be made quickly, and leftovers keep for three days in the fridge. The dressing is super tany and this makes enough for a party. I suggest cutting it in half for four to six people; you will still have leftovers! I was gifted these noodles by my dear friend Julie, and I found them online as well.
It was the end of the week, and I had several stray veggies left, so I combined them all. You can pick and choose or add your own stray veggies to make this delicious side salad. You can even pick up a package of already sliced and diced veggies at your supermarket. Whatever is best for you!
Tips:
*I used these noodles. You can use any Fettuccine rice noodles
*Select your favorite roasted nuts. I used cashews!
*Add to the veggie mix what you have, but tomatoes and cucumbers will make it soggy. Firm veggies are the best. The noodles tend to dissolve when soggy and will not hold up as long for leftovers.
*If you want to make this a full meal, add roasted chicken pieces, shrimp, or tofu.
Hope you enjoy this as much as I did. It’s a great addition for your guests.
Asain Noodle Salad
Ingredients
- Veggies Mix:
- 1/4 Purple cabbage, shredded
- 1/4 white cabbage, shredded
- 1 medium purple onion, sliced
- 2 carrots skinned and juliened
- 1/4 cauliflower, cut into small bite-sized pieces
- 2 green shallots juliened
- 1/4 cup mint leaves, sliced thin
- 1/4 cup cilantro leaves, sliced thin
- 1/2 cup cashews, roasted and roughly chopped
- 1 box of Carrot Asain Noodles
- Optional:
- 1/4 broccoli, cut into small bite-sized pieces
- 1/2 each red, yellow, and green bell peppers sliced thin
- 3 Tsp of toasted white and black sesame seeds for sprinkling on top before serving.
- Dressing:
- 1/2 cup sesame seed oil
- 1/4 cup coconut amino soy or soy sauce
- 1/4 cup honey
- 2 cloves pressed
- 1/4 Tsp of Five Spice Chinese seasoning (or a dash of cinnamon, nutmeg, and cloves)
- 1/4 cup almond butter or sunflower seed butter
- 1/4 cup of rice wine vinegar
- 1/2 lime juiced
- 1 Tbsp of coconut sugar or honey
Directions
- Step 1 Roast the cashews or your favorite nuts for 10 minutes at 350°F/180°C, tossing halfway through cooking. Set aside to cool.
- Step 2 Slice all the veggie ingredients and place them in a large serving dish.
- Step 3 In a medium-sized jar, place the dressing ingredients and shake well. Taste and add more of any of the ingredients to your liking.
- Step 4 When ready to serve, pour the dressing over the veggie mix and toss. Add roasted sesame seeds and roughly chopped roasted cashews. Toss slightly and serve!
- Step 5 Store in the fridge up to three days in an airtight container.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.