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 agave 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…
- Napa cabbage, thinly sliced
- 1½ ounces rice noodles, broken up and cooked al dente
- ½ medium red onion, thinly sliced
- ¼ cup slivered almonds (unsalted)
- 2 tablespoons raw sunflower seeds
- ¼ cup grapeseed oil
- 2-3 tablespoons rice vinegar (unseasoned)
- 2 tablespoons agave nectar
- 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, agave and soy sauce. Add the dressing to the salad and toss until well combined. Serve chilled or room temperature. Enjoy!