Asian Noodle Salad

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Asian Noodle Salad

Description

Cooking Time

Preparation Time :15 Min

Cook Time : 15 Min

Total Time : 30 Min

Ingredients

Serves : 6
  • 1/4 cups olive oil


  • 1/4 cups low-sodium soy sauce


  • 2 tbsp minced fresh ginger (from about a 2-inch piece)


  • 2 tbsp honey


  • 1 tbsp sesame oil


  • 2 nos cloves garlic, minced


  • 1 nos juice of lime


  • 1 nos red chile, thinly sliced


  • 1 cups cashew halves


  • 2 cups grated carrots (from about 3 medium carrots)


  • 1/2 cups coarsely chopped fresh mint, plus whole leaves, for garnish


  • 1/2 cups coarsely chopped fresh basil, plus whole leaves, for garnish


  • 2 nos zucchini, spiraled thin


  • 2 nos persian cucumbers, halved and thinly sliced


  • 2 nos yellow bell peppers, thinly sliced


  • 1/2 nos small red cabbage, thinly sliced

Directions

  • To make the dressing, whisk together the olive oil, soy sauce, ginger, honey, sesame oil, garlic, lime juice and chile in a bowl. Set aside.
  • Lightly toast the cashews in a dry skillet over medium-high heat until golden and fragrant, 2 to 3 minutes. Coarsely chop and set aside.
  • In a large bowl, combine the carrots, chopped mint, chopped basil, zucchini noodles, cucumbers, bell peppers, cabbage and toasted cashews. Add the dressing to the bowl and toss together gently (zucchini noodles are fragile). Garnish with mint and basil leaves and serve.