October 20, 2014

Vietnamese Noodle Salad



I know everyone wants something warm to eat now that it's chilly outside, but every now and then, I miss the bright flavors of summer, so here's a recipe that captures the essence of summer so that you can enjoy summer all year round ;)















Recipe: Vietnamese Noodle Salad
By: Hannah Claudia
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1 package of vietnamese rice noodle stick (I cooked it according to the directions but only used 1/2 the package)
1 cucumber (I only had zucchini on hand), sliced thinly
1 carrot, sliced thinly
1/2 cup of cashews, chopped (don't use it all if you're not serving it all today! --don't want the cashews to get soggy)
2-3 small bell peppers (or chilis if you want), sliced thinly
2 "stalks" of scallion, chopped
1-1.5 cups of shredded lettuce
opt: handful of mint, chopped (i wish i had some on hand)

Sauce:
2 tablespoons of apple cider vinegar
1 tablespoon of Korean BBQ sauce
2 tablespoons of sesame oil
juice of 1/2 a lemon

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1. Mix all of the sauce ingredients together, set aside.
2. Toss all of the ingredients together. Add in the sauce.
3. Let it sit in the fridge for a couple hours to let the flavors infuse (if you can wait that long!)

*variation: use peanut sauce instead! i wish i had peanut butter at home ;) but i get a little too addicted!
**variation: use my avocado hummus aioli as a sauce! it's INCREDIBLE :)










 xoxo, Hannah






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