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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Lighter Asian Noodle Salad Recipe

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This recipe for Lighter Asian Noodle Salad is from All the nuts are here!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients:
1/4 cup olive oil
1/4 cup low-sodium soy sauce
2 tablespoons minced fresh ginger (from about a 2-inch piece)
2 tablespoons honey
1 tablespoon sesame oil
2 cloves garlic, minced
Juice of 1 lime
1 red chile, thinly sliced
1 cup cashew halves
2 cups grated carrots (from about 3 medium carrots)
1/2 cup coarsely chopped fresh mint, plus whole leaves, for garnish
1/2 cup coarsely chopped fresh basil, plus whole leaves, for garnish
2 zucchini, spiraled thin
2 Persian cucumbers, halved and thinly sliced
2 yellow bell peppers, thinly sliced
1/2 small red cabbage, thinly sliced
Directions:
Directions:
Directions:
To make the dressing, whisk together the olive oil, soy sauce, ginger, honey, sesame oil, garlic, lime juice and chile in a bowl. Set aside.
Lightly toast the cashews in a dry skillet over medium-high heat until golden and fragrant, 2 to 3 minutes. Coarsely chop and set aside.
In a large bowl, combine the carrots, chopped mint, chopped basil, zucchini noodles, cucumbers, bell peppers, cabbage and toasted cashews. Add the dressing to the bowl and toss together gently (zucchini noodles are fragile). Garnish with mint and basil leaves and serve.
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
15 Minutes
Personal Notes:
Personal Notes:
This is a healthier version of the Asian Noodle Salad.

 

 

 

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