Weekly salad #3 is up! So, the lighting for these shots wasn't super, but the salad itself was pretty good - everything I imagined inside an egg roll... mind blown. I used a couple different noodles that I had on hand and after making this the first time am thinking of different ingredients and produce I could add - the possibilities are almost endless. This is why I love salads.
Quarter size bunch of black bean noodles
Quarter size bunch of potato starch noodles
Break noodles in half, put in a bowl, and pour boiling water over the top. Let sit for about 10 minutes until noodles are tender, then drain water. You could use almost any type of Asian noodle you'd like - I bet soba noodles would also be fantastic.
1 c baby corn "chopped"- bit sized chunks
2 carrots julien
1 cucumber, 2-3in strips
3 c shredded cabbage
1 red pepper, large chopped
1 c arugula, chopped
Toss vegetables in a large bowl and add in noodles.
3 T sesame oil
1 tsp fresh ginger
1 tsp minced garlic
1 T soy sauce
2 tsp sriracha sauce (less is less spicy)
2 tsp honey or sweet plum sauce
Salt and pepper to taste
Whisk or shake together ingredients for sauce, drizzle over salad and toss to coat.
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| Just like an egg roll - with out the wrapper. |