
Here is a perfect salad to bring to a Memorial Day potluck or to savor at home sitting at your backyard picnic table.
This salad has both flavor and crunch. It is a wonderful dish on its own or accompanied by grilled shrimp or chicken.
Ingredients:
Serves 4-6
For the Salad:
- 6 oz of either Rice or Soma noodles
- 2 cups of shredded cabbage
- 1 carrot, shredded
- 1/2 of a red bell pepper, julienned
- 1 cup of chopped herbs (cilantro, mint, Thai basil – one, two or combination of all three)
- 1/2 cup Edamame beans
For the Sauce:
- 2 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 1 Tablespoon fresh lime juice
- 2 Tablespoons of Big Island Bees Chili Pepper honey
- 2 Tablespoons Toasted Sesame oil
- 2 teaspoons freshly grated ginger
- 1 large clove of garlic minced
Toppings:
- 3/4 cup roasted peanuts , chopped
- 1 Tablespoon fresh herbs ( same as above) chopped
Directions:
- Cook the noodles as directed on package. Drain and set aside.
- Whisk the sauce ingredients together until well blended.
- Put the sauce into a large bowl and add the noodles and the rest of the salad ingredients. Mix well.
- Add salt and pepper to taste (optional).
- When ready to serve, mix in the chopped peanuts and top with the chopped herbs.
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