Samantha Nicole Need something light and airy alongside your hearty, Asian-inspired main? This Light Asian Noodle Salad is the perfect addition to make sure you eat your veggies while chowing down on your favorite made-from-home, takeout-inspired dish. This salad is filled with all sorts of fresh and crispy veggies and brings you all the tangy and sweet flavors you love to crave. Lighten things up a little bit with a nice helping of Light Asian Noodle Salad. Your heart and taste buds will be equally thrilled!
Ingredients
- 1/4 cup olive oil
- 1/4 cup low-sodium soy sauce
- 2 tablespoons fresh ginger, minced
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- juice of 1 lime
- 1 red chile, thinly sliced
- 1 cup cashew halves
- 2 cups carrots, grated
- 1/2 cup fresh mint, coarsely chopped, plus whole leaves, to taste, for garnish, divided
- 1/2 cup fresh basil, coarsely chopped, plus whole leaves, to taste, for garnish, divided
- 2 zucchinis, thinly spiraled (aka zucchini noodles)
- 2 Persian cucumbers, halved and thinly sliced
- 2 yellow bell peppers, thinly sliced
- 1/2 small red cabbage, thinly sliced
Directions
Step 1 –In a bowl, whisk the olive oil, the soy sauce, the ginger, the honey, the sesame oil, the garlic, the lime juice, and the chile together.
Step 2 –In a dry skillet over medium-high heat, lightly toast the cashews until they are golden and fragrant, about 2-3 minutes.
Step 3 –Coarsely chop the cashews.
Step 4 –In a large bowl, combine the carrots, the chopped mint, the chopped basil, the zucchini noodles, the cucumbers, the bell peppers, the red cabbage, and the toasted cashews.
Step 5 –Pour the dressing over the salad and gently toss to coat.
Step 6 –Garnish the salad with the mint leaves and the basil leaves.
Step 7 –Serve.
