Asian Noodle Salad
Asian Noodle Salad
Prep time
Total time
A crunchy salad of vegetables and kelp noodles in a light, spicy dressing.
Author: Grok Grub
Serves: 6
Ingredients
Salad
- 1 small napa cabbage
- ½ small purple cabbage
- ½ bunch green onion
- 1 red pepper
- 1 yellow pepper
- ½ small bunch cilantro
- ½ bunch baby spinach
- 1 large handful bean sprouts
- 1 package kelp noodles
Dressing
- 2 tbsp olive oil
- 2 tbsp coconut aminos
- 1 tbsp honey
- 1 tbsp sesame oil
- ¼ lime
- 1 garlic clove
- 1 2-inch piece raw ginger, peeled
- ½ serrano peppers
- ½ tsp salt
- Sesame seeds
Instructions
- Rinse kelp noodles and submerge them in water while you prep the rest of the salad.
- Thinly chop the napa cabbage, starting at the head and woking toward the base. Place in a large mixing bowl.
- Thinly slice the purple cabbage into strips, then wash and dice the green onions. Add to the napa cabbage.
- Carefully remove the bell peppers' stem by cutting in a circle around it, then extracting the top and seeds. Thinly slice and add to the mixing bowl.
- Roughly chop the cilantro, spinach and add to the other vegetables. Top with the bean sprouts and noodles, then mix well.
- To make the dressing, combine the oil, coconut aminos, sesame oil, salt and honey in a blender. Squeeze the ¼ lime into the blender, too.
- Roughly chop the serrano pepper, ginger and garlic, then add to the rest of the dressing ingredients in the blender.
- Puree until completely smooth, then drizzle over the vegetables and noodles. Toss to coat, then top with sesame seeds and serve.
Notes
I've provided exact measurements for the ingredients, but play around with crunchy vegetables in different combinations. Carrots instead of peppers, or add mushrooms and top with cashews. The possibilities are endless!
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from: http://grokgrub.com
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