Cold Noodle Salad with Asian Dressing
A quick and easy salad filled with good bold flavors and perfect for summer lunch.
Servings: 2
Ingredients
- Noodles - 1 cup cooked and cold. I used leftover noodles.
- Cucumber - 1 medium cut into thin match-stick shape and length
- Carrots - 1 medium shredded thick
- Scallions / Green Onions - 4 cut diagonally
- Cabbage - 1/2 cup shredded
- Cilantro / Coriander leaves - handful
- Lime slices - few on the side
Oils & Spices
- Asian Salad Dressing - 1/4 cup or as desired
- Peanuts - 2 tbsp dry roasted
- Chili flakes - 1/4 tsp
Instructions
- Take a big salad bowl. Add cold noodles in it. If they are stuck together, then gently separate them with either chop sticks or a fork.
- Now add all the chopped vegetables to the bowl.
- Drizzle with Asian salad Dressing. Throw in some dry roasted and coarsely crushed peanuts. Sprinkle some chili flakes for extra kick. Squeeze a small lime. Toss with salad tongs or forks and mix well.
- That's it, cold noodle salad is ready.
Notes
You can skip the noodles to make it healthier.
You may use rice noodles or buck wheat noodles to make them gluten free.
You may use broccoli or beans and edamame seeds if desired.
You may toss with some sesame seeds as well.
It is great for light lunch.
You can pack it for your work lunch.
Great for entertaining also.
You may use rice noodles or buck wheat noodles to make them gluten free.
You may use broccoli or beans and edamame seeds if desired.
You may toss with some sesame seeds as well.
It is great for light lunch.
You can pack it for your work lunch.
Great for entertaining also.