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Related recipes: Asian, Broccoli, Carrots, Corn, Dairy-Free, Egg-Free, Herbs, Natural Sweetener, Nuts and Seeds, Pasta, Salads, Soups/Salads, Spinach, Spring, Summer, Tomatoes, Vegetables, Vegetarian
Many people think of pasta salads made with wheat noodles. Asian ricenoodles have a similar texture and can be made into lively salads as well.The noodles absorb the dressing, so it is best to pour the dressing overthe salad just before serving.
Yield: 6 servings
1 package Asian rice noodles
1 1/2 cups (300g) chopped tomatoes
1 cup (200g) baby corn, sliced into 1/2-inch pieces
1 cup (200g) grated carrots
1 cup (200g) fresh broccoli, chopped
2 cups (400g) fresh spinach, torn into 1-inch pieces
Dressing:
1/4 cup (60mL) soy sauce
1 Tbs (15g) sesame seeds
1 Tbs (15mL) honey
1 Tbs (15mL) sesame oil
1/4 cup (60mL) unseasoned rice vinegar
1 tsp (3g) grated fresh ginger
Prepare the rice noodles according to the packet instructions. Drain, then rinse with cold water and drain again. Place noodles and all of the vegetables in a large bowl. Combine all dressing ingredients and stir well, or place in a covered container and shake well to mix. Pour dressing over salad just before serving and toss well.
Makes about 6 servings.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
