Since the weather has warmed up tremendously, I'm more eager for cold, fresh salads to be on the table. I also have a crazy huge weakness for all things pasta, so although I would love chomping on tomatoes and cucumbers all summer (oh my. I'm hungry now!), once in a while, I crave some starch!
Pasta, however, does not provide the crunch I crave come summertime. My mom always makes this delicious Asian salad with ramen and a delicious ginger dressing, so I decided to do a take on it and see what I could come up with.
It has been a crazy summer, and since this can be whipped up quickly in a pinch, this is perfect. The dressing can be made ahead for even faster assembly.
Simple Asain-Style Noodle Salad
What You Need:
4 ounces chopped or grated carrots
12 ounces (or more!) chopped red cabbage
12 ounces chopped broccoli
About 8 ounces whole wheat pasta (I used soba noodles)
1/4 cup extra-virgin olive oil
1/4 cup rice vinegar (or lemon juice)
3 TBSP agave nectar
3 TBSP natural creamy peanut butter
3 TBSP low-sodium soy sauce
2 tsp minced garlic
1 TBSP minced fresh ginger
1/2 cup roasted, unsalted peanuts, roughly chopped
1/2 cup fresh cilantro, finely chopped
What to Do:
Cook the noodles until al dente (follow package directions).
Drain and rinse with cool water and transfer to a large serving bowl.
Add the red cabbage, broccoli and carrots.
Whisk together the olive oil, rice vinegar, peanut butter, agave, soy sauce, ginger, and garlic.
Pour over the noodle mixture and toss to combine.
Add the peanuts and cilantro.
Serve chilled.
What's your favourite summertime salad?
