Light Asian Noodle Salad

Name: Light Asian Noodle Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
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

Vegetarian Stove-Top Asian

Time: 15 minutes

Yield: 6 servings

About

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.

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