Fresh Asian Salad

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

(Inspired by Naturally Ella’s Carrot Spring Rolls)

 
Ingredients

  • 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

Directions

  1. Shred the cabbage and carrots (I used a food processor and it took a whole 5 minutes). Add chopped scallions.
  2. 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. 
  3. In a small bowl, add vinegar, oils, Tamari, garlic powder, and sugar. Whisk well. Pour over the vegetables and stir well. 
  4. Add rice noodles, cashews, and sesame seeds to the vegetable mixture. Stir well. 
  5. Refrigerate for at least 3 hours. Serve cooled. Enjoy!
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