Asian Noodle Salad This dish from our first cookbook does not take much time to prepare. It can be made ahead and stored in the fridge until about one hour before serving. Great for your next summer potluck. ½ lb brown rice noodles 1 tbsp…
This salad is an adaptation of a recipe shared by my good friend Tara. Recently, napa cabbage has been touted as one of the most nutritious greens. It is delicious raw in a salad or sauteed lightly in a stir-fry.
Yield: 4 servings
2 tablespoons (30 mL) honey
1 cup (250 mL) avocado or sesame oil
½ cup (125 mL) brown rice wine vinegar
2 tablespoons (30 mL) gluten free tamari
½ cup (125 mL) slivered almonds
⅓ cup (80 mL) sesame seeds
½ cup (125 mL) melted coconut oil
½ head of napa cabbage
3 or 4 green onions, sliced thinly on the bias
Handful of bean sprouts and a few sliced mushrooms, to your liking
To make the dressing, put the honey, oil, vinegar, and tamari in a jar with a tight-fitting lid and shake well. This dressing can be made ahead and stored in the refrigerator.
To make the nut mixture, preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
Put the almonds and sesame seeds in a bowl and add the coconut oil. Toss to combine, and then spread the mixture on the prepared baking sheet. Place in the oven and bake until lightly browned, about 8 minutes. Watch carefully, to prevent burning. Remove from the oven and set aside to cool completely.
To make the salad, put the cabbage, onions, sprouts, and mushrooms in a salad bowl. When ready to serve, add the cooled nuts and seeds and some salad dressing and toss to combine, adding more dressing as desired for taste.
Tip: Each part can be made ahead and stored separately before combining. This makes it easy to bring to a potluck or get-together with friends.
For more recipes like this, check out our cookbooks.
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