Finally a short day! I have been on service for the past 8 weeks. That’s 560 hours of work in 8 weeks – basically what most people work in 16 weeks. Needless to say I wasn’t complaining when I got done at 3pm today. So, I figured I’d celebrate by hanging out with my little man Eli and make some fresh, delicious food. This salad was inspired by a recent post over at NaturallyElla.com. Enjoy!
Fresh Asian Salad
- 1 small head of purple cabbage, shredded
- 6 medium carrots, shredded
- 1 small bunch of scallions, chopped
- 4 ounces rice noodles
- 3 tablespoons rice vinegar
- 2 tablespoons Tamari Soy Sauce
- 3 tsp sesame oil
- 1/2 tsp garlic powder
- 3 tsp sugar
- 3 tsp olive oil
- 1/4 cup crushed cashews
- 1/8 cup sesame seeds
- Shred the cabbage and carrots (I used a food processor and it took a whole 5 minutes). Add chopped scallions.
- Bring a medium pot of water to a boil. Turn heat off and add 4 oz rice noodles. Cover and let stand for 5 minutes. Once finished, drain water and rinse with cold water.
- In a small bowl, add vinegar, oils, Tamari, garlic powder, and sugar. Whisk well. Pour over the vegetables and stir well.
- Add rice noodles, cashews, and sesame seeds to the vegetable mixture. Stir well.
- Refrigerate for at least 3 hours. Serve cooled. Enjoy!