Description
Enjoy a vibrant Rainbow Noodles with Tangy Asian Dressing. This colorful and flavorful dish is perfect for a quick weeknight meal or a stunning side dish. It’s designed to be easy for anyone to make, bringing fun and freshness to your table.
Ingredients
- Dressing:
- 1/2 cup avocado oil
- 1/3 cup low-sodium soy sauce
- 3 tablespoons Hoisin sauce
- 3 tablespoons brown sugar
- 2‑inch knob ginger, finely grated
- 2 cloves garlic, grated
- zest of 1 lime
- 1/4 cup lime juice (about 2 large limes)
- 1/2 tablespoon chili crisp
- Salad:
- 8 oz thin spaghetti
- 1 bunch Tuscan kale, ribs removed and thinly sliced
- 1 English cucumber, sliced in half moons
- 1 cup julienned carrots (about 2 medium carrots)
- 1 red bell pepper, thinly sliced
- 2 cups purple cabbage, thinly shredded
- 1 cup shelled edamame
- 2 cups fresh herbs – mint, basil, cilantro, green onions
- 1 cup roasted cashews, roughly chopped
Instructions
- Dressing: In a salad shaker or mason jar, whisk or vigorously shake together all of the dressing ingredients.
- Salad: Bring a large pot of salted water to a boil. Cook spaghetti according to package directions. While the pasta is cooking, chop the veggies, herbs and cashews. Drain pasta and place in a large bowl. Toss the noodles immediately with about a fourth of the dressing and the kale, letting the warm noodles soften the kale a little. When the noodles are slightly cooled, add the cucumber, carrots, bell pepper, cabbage, edamame, fresh herbs and more dressing, tossing until well combined. Fold in the cashews and serve at room temperature with another little drizzle of dressing and sprinkle of herbs.
Notes
- Serve at room temperature.
- Adjust chili crisp to your spice preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Asian