GreenChef Vanessa Sherwood | Asian Noodle Salad

asian noodle salad01 GreenChef Vanessa Sherwood | Asian Noodle Salad

Asian Noodle Salad with Sesame Vinaigrette (raw)

I love this salad, definitely one of my favorites. You don’t have to be exact with the measurements for the salad part, just make as much as you want and throw it all in a big bowl and toss with the dressing. I’m always surprised at how much I eat of this salad, but once you toss all the veggies with the dressing, it sort of shrinks down in size. Well, that’s my story anyways, and I’m sticking to it. It just tastes so darn good, all that crunchiness and sweet and salt and spiciness! Yum.

For the salad:

1 1/2 Cup Shredded green cabbage

1 1/2 Cup Shredded Napa cabbage

1 Cup Shredded red cabbage

1 Cup Sliced baby bok choy

1 Cup Mung bean sprouts

1 Young Coconut Young Coconut Meat Sliced into thin noodles

1/4 Cup Cilantro leaves

1/4 Cup Hemp Seeds

For the dressing:

1/4 Cup Cold pressed sesame oil

2 Tablespoon Agave Nectar

1 Large Clove Garlic Minced

1 Teaspoon Toasted Sesame Oil

1 Red Thai Pepper Minced

1 Teaspoon Minced Ginger

1 Teaspoon Himalayan Crystal Salt

Whisk together all of the ingredients for the dressing in a small bowl. In a large mixing bowl, toss the salad ingredients with the dressing and serve.

asian noodle salad02 GreenChef Vanessa Sherwood | Asian Noodle Salad



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