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noodles

Kid Friendly Salad vegetarian

Asian Noodle and Cabbage Salad

Asian Noodle and Cabbage Salad

I love a good salad.  In fact, I probably eat a salad everyday, with the exception of those super cold winter days when my “salad” ends up in my soup.

When my girls were younger I’d do anything to get them to eat a salad.  I’d add pasta, Asian noodles, assorted bread cubes, crackers, potato chip crusted chicken pieces, or tortilla chips just so they would at least try the salad.  Finally, now that my girls are older, they love salad.   And of course, it can’t be a plain salad, it has to have lots of good stuff all mixed in.   Their absolute favorite?  Asian Noodle and Cabbage Salad.

Any type of Asian noodle works well in this salad.  I love using the unique soba noodles my brother sent me from Japan; green tea and buckwheat soba noodles.  Sometimes I use ramen noodles and sometimes I use rice noodles.  Whatever noodles you decide to use, this flavorful salad will delight the senses and tickle the taste buds.

For a fresh and simply delicious spring or summer dinner, pair this salad with your favorite grilled meats, fish or shrimp.  It’s also lovely with teriyaki marinated grilled organic tofu.  Makes me hungry just writing this post!

Keep dinner simple… Enjoy the flavors of life!

Serves 6-8

Ingredients

Salad

1 small head cabbage, thinly sliced (Savoy and Napa are excellent choices)

1 small head purple cabbage, thinly sliced

1 cup shredded carrots

1 bunch green onion, sliced (add more or less if you like)

1 bunch cilantro, chopped (add more or less if you like)

1 tablespoon white or black sesame seeds, toasted if you like

½ lb Asian noodles, cooked and a dash of oil to keep them from sticking (Example: Soba, Udon, Ramen, Chinese, etc)

Dressing

¼ cup Tamari (or soy sauce)

3 tablespoons sesame oil

½ cup olive oil

¼ cup rice wine vinegar

3 tablespoons sugar

Squeeze of lime juice

Pinch of red pepper flakes (optional)

Pepper (and a little salt if needed)

Directions

In a small bowl whisk together the tamari, sesame oil, olive oil, rice wine vinegar, sugar, squeeze of lime juice and dash of pepper.  Taste for salt and pepper.  I love to play around with this dressing, so if you feel the need for more of this or less of that, this is the perfect dressing to make your own.

In a large bowl toss together the cabbage, carrots, green onions, cilantro and sesame seeds.

Toss the salad with the dressing and then mix in the Asian noodles until well combined.  Transfer to a platter and sprinkle with extra sesame seeds and chopped cilantro.  Enjoy!

To prep a day in advance: Chop all the veggies and bag separately, and whisk the dressing and keep in the frig until ready to use.  I think the noodles are best when prepared day of as they can get soggy.

The sky is the limit with this salad recipe!  Feel free to add in diced roasted or grilled chicken, toasted almonds, bell peppers for a little zing, sliced fresh zucchini and a little fresh grated ginger to the dressing is divine.