Cold Asian Noodle Salad
Prep this simple and delicious Cold Asian Noodle Salad in advance and come home to a flavorful and filling meal or side dish!
Servings: 6 servings
Calories: 314kcal
Ingredients
- 16 ounces buckwheat noodles cooked*
- 2 carrots shredded (~2 cups)
- 2 lettuce roots julienned
SAUCE
- 1 teaspoon olive oil
- ¼ cup rice vinegar
- ¼ cup soy sauce or tamari
- juice of 1 small lime
- 2 tablespoons maple syrup
- 2 cloves garlic minced
OPTIONAL GARNISH
- 2 tablespoons peanuts finely chopped
- Green onion
- Red pepper flakes to taste
Instructions
- Cook the noodles according to the package directions. Drain, rinse with cold water, and then dump them into a large bowl. Add in the carrots and celtuce root.
- While the noodles are cooking, whisk together all of the ingredients for the sauce. Pour the sauce over top of the noodles and vegetables and toss well.
- Place the salad in the fridge to allow the flavors to meld. Serve cold with optional garnishes!
Notes
*Make sure you're noodles are gluten-free if making this gluten-free.
*Use Tamari instead of soy sauce if gluten free.
This salad gets better the longer it sits in the fridge. It lasts a few days!
*Use Tamari instead of soy sauce if gluten free.
This salad gets better the longer it sits in the fridge. It lasts a few days!
Nutrition
Calories: 314kcal | Carbohydrates: 64g | Protein: 13g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1154mg | Potassium: 320mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3397IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg