Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Asian Rice Noodle Salad - quick and simple recipe from the new 100 Days of Real Food: Fast and Fabulous cookbook.

Asian Rice Noodle Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bailey Sissom
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 minutes
  • Yield: 6 servings 1x

Description

Asian Rice Noodle Salad - quick and simple recipe from the new 100 Days of Real Food: Fast and Fabulous cookbook.


Ingredients

Scale
  • One 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 ½ cups coleslaw mix (shredded green and red cabbage plus carrots, found in the produce aisle)
  • Red pepper flakes (optional)

Instructions

  1. Cook the noodles according to the package directions. Drain and set aside in a large bowl to cool (a few minutes in the freezer can help!). Cut the noodles up a bit with kitchen shears or a knife to make them easier to toss.
  2. In a small bowl, whisk together the soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic.
  3. Add the sauce, cilantro, peanuts, and slaw mix to the bowl with the noodles and toss until well combined. If desired, sprinkle in red pepper flakes to taste. Serve at room temperature or refrigerate for later.