Asian rice noodle salad
Delight your taste buds with this refreshing Asian rice noodle salad, bursting with vibrant flavors and enticing textures. Perfect for a light and flavorful meal!
Ingredients:
- 1 (8-ounce) box Asian brown rice (whole-grain) noodles
- 1/4 cup soy sauce (preferably reduced-sodium)
- 1 tablespoon rice vinegar
- 2 teaspoons fresh lime juice (from 1/2 lime)
- 2 teaspoons honey
- 2 teaspoons toasted sesame oil
- 1 teaspoon minced fresh ginger
- 1 garlic clove, minced
- 3/4 cup fresh cilantro leaves, chopped
- 3/4 cup chopped salted, dry-roasted peanuts or cashews
- 2 1/2 cups coleslaw mix (shredded green and red cabbage plus carrots, found in the produce aisle)
- Red pepper flakes (optional)
Instructions:
- Prepare the noodles as instructed on the package. After cooking, strain them and place them in a large bowl to cool down. For a quicker cooling process, you can put the bowl in the freezer for a couple of minutes. Use kitchen shears or a knife to cut the noodles into smaller pieces for easier mixing.
- Mix the soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic in a small bowl using a whisk.
- Combine the prepared sauce, cilantro, peanuts, and slaw mix with the noodles in the bowl. Mix everything together thoroughly. For a bit of heat, you can add red pepper flakes to your preference. The dish can be served at room temperature or stored in the refrigerator for later.
Summary:
- Calories: 1787 kcal
- Fat: 74 g
- Protein: 69 g
- Carbs: 226 g
- Potassium: 2681 mg
- Magnesium: 405 mg