Recipe: Delicious Asian Vegetable "Noodle" Salad

Asian Vegetable "Noodle" Salad. Asian noodle salad with plenty of colorful veggies and a sesame ginger dressing. Then toss in whatever vegetables you are using plus a sweet and sour, ginger garlic sesame dressing. The salad holds up well for several hours, so it's perfect to take to a potluck too.

This Crunchy Asian Ramen Noodle Salad is given a modern twist with fresh mango, avocado, edamame, and a lighter sesame vinaigrette! So delicious, and perfect for potlucks. I modified it somewhat: I used sesame oil instead of vegetable oil and I marinated the mushrooms and peppers in the dressing View image. You can cook Asian Vegetable "Noodle" Salad using 12 ingredients and 10 steps. Here is how you cook that.

Ingredients of Asian Vegetable "Noodle" Salad

1. It's 3 of large kirby cucumbers, washed and dryed.
2. You need 2 of carrots, peeled.
3. It's 1 of medium small dakon radish, peeled.
4. You need 1 of red hot fresno red chili pepper.
5. Prepare 1/2 cup of seasoned rice vinegar.
6. It's 2 tablespoon of tamari soy sauce.
7. You need 1 tablespoon of extra virgin olive oil, I used chili infused.
8. It's 1/4 teaspoon of red pepper flakes.
9. It's 1/4 teaspoon of cracked black pepper.
10. Prepare 1/2 tablespoon of black seasame seeds.
11. It's 1/2 tablespoon of white seasame seeds.
12. You need 2 tablespoons of thin sliced green onions.

Asian Noodle Salad. this link is to an external site that may or may not meet accessibility guidelines. This noodle salad is packed with fresh flavours, and is a great way of using up any green vegetables you might have in your fridge - mange tout, sugar snap peas, asparagus or pak choi will all work well. This Gluten-Free Asian Noodle Salad instantly became a favorite of mine! It's an even lighter take on a traditional Chinese Chicken Salad.

Asian Vegetable "Noodle" Salad instructions

1. This is the tool I used to make the vegetable noodles.
2. Here are the vegetables you will need.
3. Cut carrots into thin noodle strps with a knife or vegetable noodle cutter, shown.
4. Cut cucumbers into moodle strips.
5. Cut dakon radish in noodle strips.
6. Mince fresh chili pepper, remove seeds and ribs for less heat sorry I forgot to get picture of it chopped.
7. Add all vegetables to a bowl.
8. Make dressing by combining vinegar, olive oil, soy sauce, pepper and red pepper flakes.
9. Combine with vegetables.
10. Sprinkle with seasame seeds and green onions.

I've added gluten free "rice stick" noodles which give it really nice texture. I found these rice stick noodles at my local health food store but you can also find them at. Adapted from Jamie Oliver, this salad is a triumph. An explosion of color, flavor, and I'd take oh, three to four days off to pop on over to the hospital and do my thing, then I'd be back squattin' in my rows of vegetables in no time. Combine all vegetables and peanuts in a salad bowl.