Asian Rice Noodle Salad

Name: Asian Rice Noodle Salad
Yield: 4 servings
Ingredients: 1 1 (8-ounce) box Asian brown rice (whole-grain) noodles; 1 1/4 cup soy sauce (preferably reduced-sodium); 1 1 tablespoon rice vinegar; 1 2 teaspoons fresh lime juice (from 1/2 lime); 1 2 teaspoons honey; 1 2 teaspoons toasted sesame oil; 1 1 teaspoon minced fresh ginger; 1 1 garlic clove, minced; 1 3/4 cup fresh cilantro leaves, chopped; 1 3/4 cup chopped salted, dry-roasted peanuts or cashews; 1 2 1/2 cups coleslaw mix (shredded green and red cabbage plus carrots, found in the produce aisle); 1 Red pepper flakes (optional)

From the kitchen of Carly

Chewy brown rice noodles tossed with a ginger-garlic sesame dressing, fresh cilantro, and crunchy peanuts. This cold salad comes together in minutes and tastes even better the next day. Light, satisfying, and endlessly customizable.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 (8-ounce) box Asian brown rice (whole-grain) noodles
11/4 cup soy sauce (preferably reduced-sodium)
11 tablespoon rice vinegar
12 teaspoons fresh lime juice (from 1/2 lime)
12 teaspoons honey
12 teaspoons toasted sesame oil
11 teaspoon minced fresh ginger
11 garlic clove, minced
13/4 cup fresh cilantro leaves, chopped
13/4 cup chopped salted, dry-roasted peanuts or cashews
12 1/2 cups coleslaw mix (shredded green and red cabbage plus carrots, found in the produce aisle)
1Red pepper flakes (optional)

Instructions

Cook the noodles according to the package directions. Drain and set aside in a large bowl to cool (a few minutes in the freezer can help!). Cut the noodles up a bit with kitchen shears or a knife to make them easier to toss.
In a small bowl, whisk together the soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic.
Add the sauce, cilantro, peanuts, and slaw mix to the bowl with the noodles and toss until well combined. If desired, sprinkle in red pepper flakes to taste. Serve at room temperature or refrigerate for later.