Soba Noodle-Vegetable Salad
Summary
| Yield | |
|---|---|
| Source | "The Food You Crave" Ellie Krieger |
| Prep Time | 20 minutes |
Description
Ingredients
- 4 oz soba noodles or whole wheat spaghetti
- 1 large shallot thinly sliced
- 1 large carrot shredded
- 1 red pepper seeded and sliced into thin strips
- 1⁄3 c sliced fresh basil
- 1⁄3 c thinly sliced mint
- 1 tbsp chopped fresh cilantro
- 1 head bibb or butter lettuce
Instructions
Dressing: 1/4 Cup Rice vinegar 1 Tsp. sugar 1 Tbsp. Walnut or Canola oil 1/2 tsp Sesame oil 1 Clove garlic, finely minced 1/2 tsp. red pepper flakes 1/2 tsp. finely grated lime zest 1 tsp. fresh lime juice 1/2 tsp fish sauce or 1 tsp. soy sauce
To make salad: Bring large saucepan of water to boil and cook noodles. Drain and let cool. In medium bowl, combine noodles with the shallot, carrot, bell pepper, basil, mint, cilantro.
To make dressing: In a small bowl whisk together rice vinegar, sugar, walnut oil, sesame oil, garlic, pepper flakes, lime zest, lime juice, fish sauce. salt to taste. Add dressing to noodle salad and toss lightly to coat. To serve scoop spoonfuls of the noodle salad into lettuce leaves and eat out of hand.
Enjoy
Ingredients
Carrots
I love se
eing the kids in the shareroom snatch up the carrots to snack on while their parents pick up their vegetables for the week. You will see carrots in the share starting early in the spring and lasting all season.
Storage tips:
Keep carrots away from apples as they will react and become bitter. Carrots store best without the tops. Keep in fridge in a container or plastic bag.
Peppers (sweet)
Basil
Cilantro
