Monday, March 28, 2011

Oriental Cabbage Noodle Salad

Happy Spring!

Hope this post finds you healthy and feeling good.

I haven't shared in a while but plan to post more often, starting NOW....

This week I created a new salad (a common pastime and hobby of mine) and my family really liked it so I wanted to share it with you.

Easily affordable, very quick to make using a grater or even quicker if you have a food processor with shredding capabilities.

  • Shredded cabbage
  • Shredded carrots
  • Chopped bokchoy
  • Chopped red pepper
  • Chinese (rice) noodles
  • Lemon juice
  • Ume plum vinegar (Whole Foods has it, but you can use any vinegar you have)
  • Bragg
  • Toasted Sesame oil
  • Garlic powder
  • Onion powder
  • Fresh Ginger or powder
Experiment with the quantities in your dressing depending on your taste. No need for any salt since the ume plum vinegar has some sodium, plus the chinese noodles add extra flavor (and lots of crunch!).

This salad keeps for a few days in the fridge so make a lot and you'll enjoy the leftovers.

It's best to make and dress the salad a few hours before serving, chill in the fridge, and mix the noodles in right before eating it so they don't get soggy.

Hope you enjoy...

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