Rainbow Noodle Salad
vegan, gluten-free (if using gluten-free noodles and tamari)
Inspired by Roberto Martin's Spicy Noodle Salad recipe in Vegan Cooking for Carnivores
This beautiful sweet and spicy salad works well for any season as it can be served warm or cold. Perhaps best of all is its simplicity; It has all the flavor of an Asian noodle dish, but doesn't rely on any special ingredients. You can use whatever noodles you have on hand and substitute whichever bright-colored veggies are available. For a shortcut, buy pre-shredded cabbage and carrots.
Inspired by Roberto Martin's Spicy Noodle Salad recipe in Vegan Cooking for Carnivores
This beautiful sweet and spicy salad works well for any season as it can be served warm or cold. Perhaps best of all is its simplicity; It has all the flavor of an Asian noodle dish, but doesn't rely on any special ingredients. You can use whatever noodles you have on hand and substitute whichever bright-colored veggies are available. For a shortcut, buy pre-shredded cabbage and carrots.
Serves: 4-6 / Prep time: 35 min / Total time: 35 min
Ingredients:
For the DRESSING:
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Directions:
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*Julienne means to slice into thin strips. To easily do this with a bell pepper, first cut off the bottom. Then, stand up the pepper on the flat surface you just created, and slice off the sides. Now place each side with the shiny outside part facing down (so there's less chance of your knife slipping off the shiny surface!) and slice into thin strips. **Store leftovers in a tightly covered container in the fridge, keeping peanuts separate from the salad. |