Name: Lighter Asian-Inspired Noodle Salad
Prep time: 13 min
Cook time: 3 min
Total time: 16 min
Yield: 6 - 8 servings
Ingredients: ¼ cup olive oil; ¼ cup low-sodium soy sauce; 2 Tbsp minced fresh ginger (from about a 2" piece); 2 Tbsp honey; 1 Tbsp sesame oil; 2 cloves garlic, minced; Juice of 1 lime; 1 red chile, thinly sliced; 1 cup cashew halves; 2 cups grated carrots (from about 3 medium carrots); ½ cup coarsely chopped fresh mint, plus whole leaves, for garnish; ½ cup coarsely chopped fresh basil, plus whole leaves, for garnish; 2 zucchini, spiraled thin; 2 Persian cucumbers, halved and thinly sliced; 2 yellow bell peppers, thinly sliced; ½ small red cabbage, thinly sliced

Prep Time

13 min

Cook Time

3 min

Yields

6 - 8 servings

This quick and easy (and healthy salad) from Ree Drummond is packed with fresh flavours.

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ingredients

cup olive oil

cup low-sodium soy sauce

Tbsp minced fresh ginger (from about a 2" piece)

Tbsp honey

Tbsp sesame oil

cloves garlic, minced

Juice of 1 lime

red chile, thinly sliced

cup cashew halves

cups grated carrots (from about 3 medium carrots)

cup coarsely chopped fresh mint, plus whole leaves, for garnish

cup coarsely chopped fresh basil, plus whole leaves, for garnish

zucchini, spiraled thin

Persian cucumbers, halved and thinly sliced

yellow bell peppers, thinly sliced

small red cabbage, thinly sliced

Ingredient Substitution Guide

directions

Step 1

To make the dressing, whisk together the olive oil, soy sauce, ginger, honey, sesame oil, garlic, lime juice and chile in a bowl. Set aside.

Step 2

Lightly toast the cashews in a dry skillet over medium-high heat until golden and fragrant, 2 to 3 minutes. Coarsely chop and set aside.

Step 3

In a large bowl, combine the carrots, chopped mint, chopped basil, zucchini noodles, cucumbers, bell peppers, cabbage and toasted cashews. Add the dressing to the bowl and toss together gently (zucchini noodles are fragile). Garnish with mint and basil leaves and serve.

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