It’s time to break out some Asian cuisine…because that is what the entire menu consists of this week for Sunday Supper! I have to admit – I’m quite happy about that, as Asian flavors are so diverse, and they are some of my absolute favorites to enjoy! Today I’m bringing a simple yet delicious Crispy Asian Noodle Salad to the table…
Here’s the thing: it’s in the 90s here in Florida. I’m dying of the heat and humidity. Thinking about consuming hot food right now is pretty much a no-go for me. I am alllllll about cold dishes for the next few weeks.
Inevitably, that leads us to quite a few salads for meals. I’m not opposed to it…being a vegetarian, it comes quite naturally to crave a big bowl of vegetable goodness! But of course, I want to keep things interesting and switch up my vegetables, my flavor combinations, my textures, my dressings, and so on and so forth. An Asian style salad like this one is right up my alley and makes for a great change from the more Mediterranean style salads I tend to put together on the fly.
I have to say, my favorite part of this salad is the addition of the cold rice noodles. I love the texture of rice noodles, and they have become a favorite in place of rice for not only salads, but for stir fry dishes too! I REALLY love that they only take 5 minutes to prepare – soaking them in a bowl of warm water does the trick, and that’s it! No boiling necessary…which is definitely a plus in this heat. No need to turn on the stove?!??! Yes please.
Now, technically this salad is vegetarian, but you could oh so easily add a seafood or meat of your choice to take it over to the carnivorous side. Grilled teriyaki chicken or shrimp would probably be a great option! You could even marinate your meat/seafood in some additional salad dressing (just make a double batch and set some aside for the meat) before grilling it. Ideas: I have them!
I love the mixture of texture and flavors in this dish. The cabbage stays super crunchy, there is sweetness from the bell pepper, the rice noodles add a fun texture, and the dressing brings out notes of sesame. So good! I put this salad together in less than 10 minutes, so trust me when I say that it is a simple dish you should add to your repertoire, either as a side dish or a main course!
- 5-6 cups warm water
- 4 ounces thin rice noodles
- 16 ounces shredded cabbage
- ½ cup fresh cilantro, chopped
- 1 cup carrots, shredded
- ½ cup red bell pepper, thinly sliced
- ½ cup raw cashews, chopped
- 3 tablespoons soy sauce or tamari
- 1 tablespoon fresh squeezed lime juice
- 1 tablespoon mirin
- 2 tablespoons toasted sesame oil
- 1 teaspoon sugar
- Fill a large bowl with warm water. Add the rice noodles and allow them to soak for 5 minutes until softened. Drain into a colandar, rinse under cold water, then set aside.
- In another bowl, add the shredded cabbage, cilantro, carrots, red bell pepper, and the drained rice noodles. Toss to combine.
- In a small bowl, whisk together the soy sauce, lime juice, mirin, sesame oil, and sugar until combined. Drizzle over the salad mixture and toss to combine.
- Serve the salad in bowls or plates - sprinkle with chopped cashews to garnish. Enjoy!
Make sure you have room in your stomach for all of the awesome Asian dishes on the menu today!
- Baked Turkey Lumpia – Filipino Eggroll by Food Done Light
- Crab Ragoon by Recipes Food and Cooking
- Fried Rice by Hezzi-D’s Books and Cooks
- Homemade Sushi by The Freshman Cook
- Mango Pudding by Brunch with Joy
- Shrimp Rangoon Egg Rolls with Honey-Soy Dipping Sauce by The Weekend Gourmet
- Thai Style Sliders by Cupcakes & Kale Chips
- Venison Satay with Spicy Peanut Sauce by Grumpy’s Honeybunch
- Asam Laksa by Caroline’s Cooking
- Bacon Miso Ramen by The Crumby Cupcake
- Bok Choy Gai See Tong (Bok Choy and Shredded Chicken Soup) by A Day in the Life on the Farm
- Pork Prawn Wonton Soup by Food Lust People Love
- Asian Beef and Green Bean Stir-Fry by Family Foodie
- Banh Mi Hot Dog by Life Tastes Good
- Beef Lo Mein by Cosmopolitan Cornbread
- Cheese Korokke by Manu’s Menu
- Chicken Zoodle “Lo Mein” by Casa de Crews
- Easy Chow Mein by Momma’s Meals
- Ginger-Citrus Grilled Salmon by Palatable Pastime
- Grilled Pork Báhn Mì by That Skinny Chick Can Bake
- Grilled Tandoori Chicken by Cooking Chat
- Hoisin Burgers with Peanut Slaw by Cindy’s Recipes and Writings
- Ojingeo Bokkeum (Korean Spicy Stir-fried Squid) by kimchi MOM
- Oven Simmered Asian BBQ Chicken by What Smells So Good?
- Pad Thai by Curious Cuisiniere
- Seven Flavor Precious Chicken by Nosh My Way
- Sri Lankan Vegetable Curry by Panning The Globe
- Thai Chicken by Feeding Big
- Vietnamese Flank Steak by Bobbi’s Kozy Kitchen
On the Lighter Side
- Copy Cat: CPK Thai Salad by Sew You Think You Can Cook
- Crispy Asian Noodle Salad by Ruffles & Truffles
- Nam Sod (Thai Pork Salad) by Magnolia Days
- Soba Noodle Salad by Jane’s Adventures in Dinner
- Best Wines To Pair with Asian Cuisine by ENOFYLZ Wine Blog
Oodles of Noodles
- Asian Noodle Types and 34 Best Asian Recipes by SundaySupper
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YUM! I bet the texture with cold noodles is so tasty!
YUM! This salad looks amazing Katie!
Gorgeous! I can just imagine how refreshing this salad would taste. It’s truly the perfect hot weather meal.
Now this is a salad I’m trying! Love the addition of noodles too!
I just love all the colors!!
Love the fresh flavors in this salad! Yum!
I’d love this topped with chicken or salmon for a meal! So yummy!
This is a perfect lunch salad for me especially on a hot summer day.
A perfect summer dish for those sweltering days.
Yummy!! It looks so vibrant