Perfectly packable and portable, this delicious salad comes together in a pinch! Rice noodles soak up the gingery dressing while the cabbage stays nice and crisp. Honey Ginger Balsamic Vinegar and Key Lime Avocado Oil form the flavor base for the vinaigrette while Schichimi Togarashi rounds out the spice and umami perfectly.
Time:
10 min.Rating
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Loading...| 1/4 cup Honey Ginger Balsamic Vinegar | |
| 1 Tbl fish sauce | |
| 1 Tbl dark brown sugar | |
| 2 tsp Schichimi Togarashi Blend | |
| 2 tsp sriracha sauce | |
| 1 tsp grated ginger | |
| 1 clove garlic grated | |
| 1/2 cup Key Lime Avocado Oil | |
| salt and pepper to taste | |
| Rice Noodles, prepared according to package directions | |
| 1/2 head purple cabbage, shredded | |
| 1 cup julienned snow peas | |
| 1 cup julienned carrots | |
| 1 cup shelled edamame | |
| 1/2 cup thinly sliced radishes | |
| 1/4 cup slivered green onion |
| 1. | Directions for the Vinaigrette: In a bowl, whisk all but the Key Lime Avocado Oil together. Slowly drizzle in the Key Lime Avocado Oil to emulsify. Season to taste with salt and pepper. |
| 2. | Directions for the Salad: Combine all ingredients from Rice Noodles thru Green Onions and gently toss with the vinaigrette. Garnish with salted, chopped peanuts and sliced jalapeño. |
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