Since the weather has warmed up tremendously, I'm more eager for cold, fresh salads to be on the table. I also have a crazy huge weakness for all things pasta, so although I would love chomping on tomatoes and cucumbers all summer (oh my. I'm hungry now!), once in a while, I crave some starch!
Pasta, however, does not provide the crunch I crave come summertime. My mom always makes this delicious Asian salad with ramen and a delicious ginger dressing, so I decided to do a take on it and see what I could come up with.
It has been a crazy summer, and since this can be whipped up quickly in a pinch, this is perfect. The dressing can be made ahead for even faster assembly.
Simple Asain-Style Noodle Salad
Serves about 10 as a side
- 4 ounces chopped or grated carrots
- 12 ounces (or more!) chopped red cabbage
- 12 ounces chopped broccoli
- About 8 ounces whole wheat pasta (I used soba noodles)
- 1/4 cup extra-virgin olive oil
- 1/4 cup rice vinegar (or lemon juice)
- 3 TBSP agave nectar
- 3 TBSP natural creamy peanut butter
- 3 TBSP low-sodium soy sauce
- 2 tsp minced garlic
- 1 TBSP minced fresh ginger
- 1/2 cup roasted, unsalted peanuts, roughly chopped
- 1/2 cup fresh cilantro, finely chopped
- Cook the noodles until al dente (follow package directions).
- Drain and rinse with cool water and transfer to a large serving bowl.
- Add the red cabbage, broccoli and carrots.
- Whisk together the olive oil, rice vinegar, peanut butter, agave, soy sauce, ginger, and garlic.
- Pour over the noodle mixture and toss to combine.
- Add the peanuts and cilantro.
- Serve chilled.
What's your favourite summertime salad?