Saturday, March 21, 2015

Veggie Rice Noodle Salad with Carrot-Ginger Dressing


Every time I go to a Japanese restaurant, I look to see if they have that yummy carrot-ginger salad dressing. It's so good and after buying a big bag of carrots today at the farmers market, I was determined to try and make my own. The result wasn't exactly the same, but very close and definitely just as tasty. 
This is the perfect lunch or light dinner option and since it's so chock-full of fresh veggies, you can afford to have a big helping and feel good about it!


1. Combine dressing ingredients in a blender until smooth, about 30 seconds. Adjust seasonings as needed and set aside.



2. Place kale and carrot in a large mixing bowl. Drizzle a few spoonfuls of dressing over and massage with your (clean!) hands for 1 minute to help break kale down slightly.



3. Add the red pepper, green onion, peanuts and edamame and toss to combine.


4. Add the cooked rice noodles and the remaining dressing and toss well. Serve at room temperature or keep cold until ready to serve.




Veggie Rice Noodle Salad with Carrot-Ginger Dressing
Serves 8

All you need:
Dressing
1/2 cup shredded carrot
1 small shallot, peeled and minced
1 (1-inch) piece fresh ginger, peeled and grated
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons peanut butter
2 tablespoons sesame seeds
1/4 cup canola oil
1 tablespoon sambal (or sriracha)
1 tablespoon light soy sauce
2 teaspoons honey
Salt, to taste

1 bunch kale, stemmed and chopped
1/2 cup shredded carrot
1 red pepper, seeded and diced
1 bunch green onion, thinly sliced
1/2 cup dry roasted peanuts
1/2 cup frozen shelled edamame, thawed
10 oz. rice noodles, cooked and drained

All you do:
1. Combine dressing ingredients in a blender until smooth, about 30 seconds. Adjust seasonings as needed and set aside.
2. Place kale and carrot in a large mixing bowl. Drizzle a few spoonfuls of dressing over and massage with your (clean!) hands for 1 minute to help break kale down slightly.
3. Add the red pepper, green onion, peanuts and edamame and toss to combine.
4. Add the cooked rice noodles and the remaining dressing and toss well. Serve at room temperature or keep cold until ready to serve.

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