Rice noodles are the best - this salad is cool and refreshing! To round it out as a meal, sometimes I'll fry up cubes of tofu that have been marinading in soy or teriyaki sauce and add them to the salad. I add way more veggies than you'd normally find in this kind of salad, I find it adds bulk to the dish but with few calories...yummers!
Makes 4 servings.
2 cups 2" pieces of thinly sliced carrots
2 cups 2" pieces of thinly sliced cucumbers (seeded if desired)
1/2 - 1 cup coriander leaves, roughly chopped
1/4 cup unsalted peanuts, roasted and chopped
1 green onion, thinly sliced for garnish
dressing:
1/3 cup rice vinegar
1 Tbsp sucanat or brown sugar
1 clove garlic, minced or pressed
4 Tbsp lime juice (or 1 freshly squeezed lime)
1-2 Thai red chilies, seeded and thinly sliced
1 Tbsp olive oil
Cook noodles according to package instructions, rinse under cold water until the noodles are cool. Mix all dressing ingredients, and pour over noodles. Let marinade for 20-30 minutes if time permits, the noodles will soak up the dressing and expand a bit. Divide up the noodles into 4 bowls, top with carrots, cucumbers, coriander, a sprinkle of roasted peanuts and sliced green onions.
Per serving: 357 cals, 8g fat, 65g carbs, 160mg sodium, 4g fiber, 5g protein. (PRO15.8/4%,CHO270/76%,FAT71.4/20%)
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