* Asian Noodle Salad
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Organic Red Cabbage,
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Ginger, 8oz. Bag.
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Garlic Bulb, ea.
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Asian Noodle Salad

  • 8 ounces soba noodles
  • 1 large carrot, peeled and shredded
  • One 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
  • 1 English cucumber, peeled and sliced
  • 3 scallions, sliced
  • Up to 1 bunch fresh cilantro, chopped
  • 1/2 head or more napa cabbage, sliced
  • 1/2 head or more purple cabbage, sliced
  • 1/2 bunch kale, leaves torn off the stalks and shredded
  • 2 cups peanuts, chopped
  • Dressing:
  • 1/2 cup olive oil
  • 1/3 cup  soy sauce
  • 1/4 cup fish sauce
  • 1/4 cup rice wine vinegar
  • 1 TB brown sugar
  • 3 tablespoons chopped fresh ginger
  • 2 tablespoons sesame oil
  • 2 to 3 cloves garlic, chopped                                                                                                                     dash of red chili flakes, optional


For the salad: Bring a pot of water to a boil. Cook the noodles to al dente according to the package directions. Drain, rinse and let cool.
Mix together the cooked noodles, carrots, peppers, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
For the dressing: Whisk together the olive oil, soy sauce, fish sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
Pour the dressing over the salad and mix together with tongs or your hands. Sprinkle with chili flakes, optional.
Transfer to a large platter and serve.
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