• Cold Noodle Salad

From the Summer 2016 ShareProduce A Plenty 

Cold Noodle Salad with Pickled Vegetables


Ingredients

  • 6 oz. wide bean thread or rice noodles
  • 1 small garlic clove, finely grated
  • ¼ cup soy sauce
  • 3 Tbsp. fresh lime juice
  • 2 Tbsp. unseasoned rice vinegar
  • 1 Tbsp. sugar
  • 2 tsp. finely grated peeled ginger
  • ¼ tsp. freshly ground black pepper
  • 1 large daikon (Japanese white radish; about 1 pound), julienned
  • 1 cucumber, thinly sliced
  • 2 large carrots, peeled, julienned
  • 1 cup mung bean sprouts
  • ¼ cup vegetable oil
  • 1 cup torn fresh herbs such as basil, mint and cilantro, divided
  • ¼ cup unsalted, dry-roasted peanuts, coarsely chopped

Preparation

  1.  Place noodles in a large bowl and add boiling water to cover. Let noodles soak until tender but not mushy, 15–20 minutes; drain. Rinse under cold water and drain well.
  2. Whisk garlic, soy sauce, lime juice, vinegar, sugar, ginger and pepper in another large bowl. Add daikon, cucumber, carrots and sprouts; toss to combine. Let sit at least 10 minutes.
  3.  Add noodles, oil and half of herbs to bowl; toss to combine.
  4. Top salad with remaining herbs and peanuts.

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