Need a new idea for a fresh summer meal? I just tried out this vegan recipe and it was healthy and satisfying. I added avocado, radishes and used half napa and half red cabbage, feel free to mix it up with the veggies. Bonus the noodles take almost no time or fuss to make!
Serves 4 to 6
- For the vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons tamari or soy sauce
- 2 tablespoons freshly squeezed lime juice (from 1 lime)
- 2 teaspoons honey
- 2 teaspoons Asian sesame oil
- 1 teaspoon sambal oelek or Asian chile-garlic paste
- 1 clove garlic, grated
- 1 teaspoon grated peeled fresh ginger
- For the salad:
- 2 cups water
- 4 ounces dried, thin rice noodles
- 6 Napa cabbage leaves
- 1 large carrot, peeled
- 1 medium zucchini
- 1 teaspoon olive oil
- 1/2 teaspoon kosher salt
- 6 fresh mint leaves
- 6 fresh basil leaves
- 1/4 cup fresh cilantro leaves
1/2 cup salted peanuts, crushed
Avocado to top
Make the vinaigrette: Place all the ingredients in a pint jar. Seal the jar and shake to emulsify the dressing; set aside.
Make the salad: Bring the water to a boil (an electric kettle is especially handy for this) in a small saucepan. Place the noodles in a heatproof bowl and cover with the boiling water. Cover the bowl and set aside until the noodles are tender, about 6 minutes total, tossing after 3 minutes if all of the noodles are not initially submerged in the water. Meanwhile, prepare the rest of the salad.
Tear the cabbage into bite-sized pieces; set aside. Use a vegetables peeler to peel large ribbons of the carrot and zucchini, making sure to avoid the seedy core of the zucchini.
Heat the oil a large frying pan over medium-high heat until shimmering. Add the carrot and sauté for 1 minute. Add the cabbage and zucchini, season with the salt, and sauté for 1 minute more. Transfer the vegetables to a large bowl. Tear the mint, basil, and cilantro into bite-sized pieces and add to the rest of the vegetables.
Check the noodles for doneness — they should be tender and limp (if they are not ready, let them sit longer in the water). Drain the noodles and rinse under cold running water. Drain well.
Add the noodles to the vegetables and toss to combine. Add the dressing and toss to evenly coat. Top with the peanuts and serve.
Make ahead: The dressing can be made and stored for up to 5 days in advance.
Storage: Store leftovers in the refrigerator for up to 2 days.
Lauren Smith, Physiotherapy Assistance, Personal Training Specialist