Cold winter vegetable noodle salad
Indulge in a refreshing twist with our Cold Winter Vegetable Noodle Salad. Packed with vibrant flavors and crunchy textures, this dish is a culinary delight.
Ingredients:
- 2 Large Handfuls Shredded Curly Kale
- 2 Chestnut Mushrooms
- 3 Brussels Sprouts
- 2 Salad Onions
- 1 Small Carrot
- 1 Nest Medium Egg Noodles
- 2 teaspoons Mirin
- 2 teaspoons Runny Honey
- 2 teaspoons Toasted Sesame Oil
- 3 teaspoons Dark Soy Sauce
Instructions:
- Place the vegetables in a large bowl. If you prefer convenience, pre-shredded kale from the store works well. Make sure to remove any thick kale stems. Gather the kale tightly and thinly slice it with a sharp knife. Thinly slice the mushrooms as well.
- Thinly shred the brussels sprouts and the spring onions, using both the white and green parts. Peel the carrot with a vegetable peeler, then create thick strips by peeling. Stack the strips and slice lengthwise to make thin strips.
- Follow the package instructions to cook the noodles. Mix all the dressing ingredients in a small bowl. Rinse the noodles with cold water after cooking. Drain well and combine with the vegetables and dressing. Toss thoroughly and serve immediately; prolonged standing may cause the mushrooms to become tough.
Summary:
- Calories: 1604 kcal
- Fat: 25 g
- Protein: 56 g
- Carbs: 290 g
- Potassium: 1793 mg
- Magnesium: 259 mg