Kaylee's Asian Noodle Salad
This Asian Noodle Salad combines brown rice noodles, crunchy veg, bright herbs, and a zippy Asian vinaigrette. Delicious for lunch or dinner!
Servings: 6 servings
Ingredients
For the salad:
- Brown Rice Noodles, cooked according to package directions
- 1 red bell pepper, sliced in to matchsticks
- 3 medium carrots, peeled and sliced in to matchsticks
- 1 small head Napa cabbage chopped
- 1 cup pea pods
- 1/2 red onion sliced thinly
- 1 cup Fresh mint, chopped
- 1 cup fresh basil chopped
- 1 cup cilantro chopped
- 1 bunch green onions, chopped
- Fresh lime wedges, for serving
- Peanuts and toasted sesame seeds, for serving
For the dressing:
- 2 Tbsp sesame oil
- 1/2 cup olive oil
- 2 Tbsp rice wine vinegar
- 2 Tbsp Aminos (substitute soy sauce if necessary, see note)
- 1 Tbsp maple syrup
Instructions
- Add rice noodles, red pepper, carrot, Napa Cabbage, pea pods, red onion, mint, basil, and cilantro to a large bowl.
- Combine all dressing ingredients to a mason jar with a cap. Seal and shake thoroughly to combine.
- Drizzle dressing over the salad, initially only adding half. Toss to mix, and add additional dressing to your liking.
- Top with green onions, peanuts, and toasted sesame seeds. Serve with fresh lime wedges. Enjoy!
Notes
Notes:
- If you ever substitute soy sauce for the Aminos called out in my recipes, I would first start be reducing the called for amount by half, and then adjust to your taste from there. I find soy sauce to have a more harsh, salty taste than Aminos.