Prep time:
20 minutes
|
Cook time:
5 minutes
|
Total time:
25 minutes
No backyard BBQ is complete without my fresh Asian noodle salad, filled with crunchy veggies, zesty citrus, and my Spicy Sauerkraut. Topped with nuts and fresh herbs, no one can resist this side dish.
Ingredients
- 1 package rice noodles 8 oz- cooked
- ½ english cucumber - diced
- 1 ½ cup Bubbies' Naturally-Fermented Sauerkraut
- 1 carrot - shredded
- 2 scallions - thinly sliced
- 1 cup red pepper - thin slices
- ½ cup mint - chiffonade
- ½ cup cilantro - chopped
- ½ cup basil leaves - chiffonade
- 2 cups arugula
- 1 mango - peeled and small dice
- ¾ cup roasted cashews or peanuts
- ¼ cup toasted sesame seeds
Dressing:
- 1 cup freshly squeezed lime juice
- 2 tsp lime zest
- 1 garlic clove - crushed
- 1 tbsp maple syrup or honey
- 1 tbsp ginger - finely grated
- 2-3 tsp chili paste
- 2 tbsp fish sauce
- 2 tbsp toasted sesame oil
- 2 tbsp soy sauce
- ½ cup olive oil or avocado oil
Directions
- In medium bowl, whisk together lime juice, garlic, zest, honey, ginger, chili paste, and fishsauce.
- Slowly whisk oil until combined.
- Taste and adjust if needed.
- Prepare noodles according to package directions.
- When noodles are cooked, rinse with cold water and drain well.
- Transfer to a large bowl and toss with 2 tablespoons of dressing.
- Add remaining ingredients and dressing and toss.
- Garnish with cashews/peanuts and sesame seeds and serve.
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