Because I ate a doughnut yesterday, I’m trying to keep it healthy today. So I tried this salad I came across from eatwell101.com. It’s loaded with healthy veggies, and it’s simple to make, perfect for a Saturday afternoon snack. I hope you are staying safe, eating your fruits and veggies, and having a beautiful weekend! Xo
INGREDIENTS
- 6 oz (170g) dry noodles (brown rice noodles, pad Thai style rice noodles, soba noodles, or linguine)
- Three carrots, shredded or julienne
- One cucumber, sliced
- 1/2 medium red onion, sliced
- One red bell pepper, finely sliced
- 1/2 bunch parsley (or cilantro)
- 1/3 cup olive oil
- Three tablespoons apple cider vinegar
- One tablespoon toasted sesame oil
- Zest + juice of 1/2 orange
- One teaspoon freshly grated ginger
- 1/4 teaspoon garlic powder, optional
- 1/2 teaspoon salt
- 1/2 teaspoon black sesame seeds, optional
DIRECTIONS
1. Place the veggies in a large salad bowl. In a jar, combine olive oil, apple cider vinegar, sesame oil, orange juice and zest, ginger, garlic powder, and salt. Whisk or shake vigorously to mix. Pour the dressing over the veggies and toss to coat thoroughly. Allow to marinate for 10 to 15 minutes in the refrigerator.
2. Meanwhile, cook pasta according to directions on the package. Drain and chill under cold running water.
3. Arrange chilled cooked noodles in a large shallow plate or bowl. Top with the marinated veggies and toss to combine. Sprinkle with sesame seeds. Serve immediately. Enjoy!
Note: You can store the dressing in an airtight container in the fridge for up to 1 week.
TIPS FOR THE ASIAN NOODLE SALAD RECIPE
This Asian noodle salad is lovely as a light side dish or lunch. We love how each ingredient in the noodle salad plays an important role in rounding out the flavor and giving it this delicious taste.
- Don’t rinse the rice noodles with cold water after they cook. The warm pasta will better absorb the dressing. And this is a great tip for any pasta salad you make in general.
- Let the salad sit to let the flavors meld. Rice noodles don’t get soggy but continue to absorb the flavor of the dressing and taste better after settling for some time. That makes this noodle salad recipe perfect for lunches, picnics or potlucks.
WHAT NOODLES TO USE IN THE SALAD?
You can really use any noodles you’d like, including soba noodles, buckwheat noodles or even spaghetti and linguine. (Personally spaghetti or linguine would probably be best;-))
