Gluten-free Cold Noodle & Vegetable Salad
Servings: 4
Ingredients
- Kosher or fine sea salt
- 8 ounces gluten-free noodles such as spaghetti
- 3 tablespoons San-J No Soy Tamari
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic minced
- 1 teaspoon fresh lime juice
- 1 cup canned baby corn drained and quartered
- 1 cup shredded purple cabbage
- 1 cup julienned carrots
- 1 red and 1 yellow bell pepper thinly sliced
- 1 cup cucumber julienned
- 1 cup snap peas trimmed
- 2 green onions sliced
- 1 Fresno chili minced
- Freshly ground black pepper to taste
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon toasted sesame seeds
Instructions
- Cook the gluten-free noodles in salted water according to package directions. Drain and rinse under cold water until completely cooled. Set aside.
- In a small bowl, whisk together the San-J No Soy Tamari, rice vinegar, sesame oil, honey, ginger, garlic, and lime juice until well combined. Set aside.
- In a large bowl, combine the cooled noodles, corn, cabbage, carrots, bell peppers, cucumber, snap peas, green onions, and Fresno chili.
- Pour the dressing over the salad and toss until everything is evenly coated. Taste and adjust seasoning with salt and pepper if needed. Add cilantro and sesame seeds and toss lightly again.
- For best flavor, refrigerate for 15 to 30 minutes before serving. Toss again before serving.
Nutrition
Calories: 99kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 32mg | Potassium: 296mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5996IU | Vitamin C: 36mg | Calcium: 63mg | Iron: 1mg
