Illustration depicting a plethora of fresh cooking ingredients

Asian Noodle Salad with Beet Sauerkraut

Prep time: 15 mins |Cook time: 10 mins |Total time: 25 mins |Serves: 4 | Print |

Illustration depicting a plethora of fresh cooking ingredients

Asian Noodle Salad with Beet Sauerkraut

Prep time: 15 mins |Cook time: 10 mins |Total time: 25 mins |Serves: 4 |

Asian Noodle Salad with Beet Sauerkraut

INGREDIENTS

  • 1 package rice noodles 8 ounce - cooked, ½ english cucumber - diced, 1 ½ cup Cook’'s Pantry beet sauerkraut, 1 carrot - shredded, 2 scallions - thinly sliced, 1 cup red pepper - thin slices, ½ cup mint - chiffonade, ½ cup cilantro - chopped, ½ cup basil leaves - chiffonade, 2 cups arugula, 1 mango - peeled and small dice, ¾ cup roasted cashews or peanuts, ¼ cup toasted sesame seeds

DRESSING

  • 1 cup freshly squeezed lime juice
  • 2 teaspoons lime zest
  • 1 garlic clove - crushed
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon ginger - finely grated
  • 2-3 teaspoons chili paste
  • 2 tablespoon fish sauce
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons soy sauce
  • ½ cup olive oil or avocado oil

DIRECTIONS

  1. In medium bowl, whisk together lime juice, garlic, zest, honey, ginger, chili paste, and fish sauce. Slowly whisk oil until combined. Taste and adjust if needed.
  2. Prepare noodles according to package directions. When noodles are cooked, rinse with cold water and drain well.
  3. Transfer to a large bowl and toss with 2 tablespoons of dressing.
  4. Add remaining ingredients and dressing and toss.
  5. Garnish with cashews/peanuts and sesame seeds and serve
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