A good friend of mine kindly had me over on New Year’s Day. She prepared a delicious Asian salad that I tried to replicate and slightly tweek. I opted not to use ramen noodles and its flavor packet (which was sinfully delicious) and instead used some rice noodles I had in my cupboard and just broke them up and cooked them al dente for a minute or two. Feel free to substitute the honey for whichever sweetener you fancy. Likewise with the oil and vinegar.
The only thing I think it’s missing is a few sesame seeds sprinkled on top. I was all out of sesame seeds, otherwise I would have toasted them for a minute and sprinkled on top. yum…
I didn’t have my camera handy so I snapped a few photos on my iPhone using Instagram. So I apologize for the quality. Bon apetite!
Asian Noodle Salad
1 1/2 ounces rice noodles, broken up and cooked al dente
1/2 medium Napa cabbage, thinly sliced
1/2 medium red onion, thinly sliced
1/4 cup slivered almonds (unsalted)
2 tablespoons raw sunflower seeds
1/4 cup grapeseed oil
2-3 tablespoons rice vinegar (unseasoned)
2 tablespoons raw honey
1 teaspoon soy sauce or shoyu (reduced-sodium)
Cook the rice noodles according to package but al dente. Make sure you break them up into small pieces before cooking. Allow noodles to cool. In a large bowl, combine cabbage, onion, almonds, and noodles. Toss to combine. In a small bowl, whisk together the oil, vinegar, honey and soy sauce. Add the dressing to the salad and toss until well combined. Serve chilled or room temperature. Enjoy!
Serves 4 to 6.
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P.S. Look at how my citrus tree is coming along. My baby has come a long way…
