Asian Noodle Salad
From dancegypsy67 16 years ago
- - to make
- Serves 5
This recipe was served at our farmers' market a few years ago. I'm pretty sure it was created by Punky Egan. It's so good and fresh and seasonal and adaptable. Keep it vegetarian, add meat, change the veggies - make it yours!
Ingredients
- 3 Tbsp rice wine vinegar shopping list
- 2 1/2 Tbsp soy sauce shopping list
- 1 1/2 tsp sugar shopping list
- 1/2 tsp Tabasco sauce shopping list
- 3 cloves garlic - peeled, crushed shopping list
- 1 cup Napa or green cabbage, sliced thin shopping list
- 1 cup mix of broccoli, cauliflower, green and yellow beans, chopped small and blanched shopping list
- 1 cup mix of kohlrabi, radish, onion, coarsely grated shopping list
- 2 oz bean thread noodles, presoaked, drained, and cut into shorter lengths shopping list
- 1/2 cup shredded carrots shopping list
How to make it
- Combine the first five dressing ingredients until well blended.
- Toss the chopped vegetables with the salad dressing.
- Cover, and chill for 2 hours.
- Toss the vegetables with the presoaked noodles.
- Sprinkle with shredded carrots and serve.
The Rating
Reviewed by 2 people-
Sounds fantastic. I bet it will look beautiful too. Thank you for posting!
tpatti
in Wellsville loved it
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" It was excellent "