Asian Noodle Salad
This recipe is an adaptation of several recipes – two by Chad Sarno, and one by Vanessa on GLiving. Chad Sarno calls it “Trio of Shaved Cabbages with Sweet Sesame Vinaigrette” – it really can be a simple salad or an elegant party dish. I just use what I have on hand, and the vinaigrette is never the same twice, but this always turns out so tasty. You can also add sliced baby bok choy, hemp seeds, etc. Hope you enjoy it!
Ingredients
- SALAD
- 1 cup green cabbage, finely shredded
- 1 cup napa cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 cup young coconut flesh, sliced into thin shreds
- ½ cup red and yellow bell peppers, thinly sliced
- ½ cup bean sprouts
- ¼ cup fresh cilantro leaves
- ¼ cup sunflower seeds, hulled
- ¼ cup raisins, soaked until plump
- VINAIGRETTE
- ¼ cup olive oil
- 3 tablespoons lime juice or apple cider vinegar
- 2 tablespoons maple syrup or agave nectar
- 1 clove fresh garlic, finely minced
- ½ tablespoon hot chili pepper, finely minced
- 1 teaspoon fresh ginger, finely minced
- 1 teaspoon toasted sesame oil (optional, as not raw)
- ½ teaspoon sea salt
Preparation
Whisk together all the vinaigrette ingredients.
In a large mixing bowl, toss the salad ingredients with the dressing and serve.
Comments
priscasee writes: (July 12, 2008)
It’s one of our favourite dish we eat at home now!
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