I found this wonderful salad on Pinterest and had to try it. Originally the blog post I tried called it Noodled & Tangled Thai Salad but with the changes I made, I don't think I would call it a Thai recipe. I love this salad! There is some prep work cutting up the veggies, but you can do this in advance. It's really good the second day, but I usually add more of the dressing because the noodles soaks up the dressing that was added previously.
If you have never tried or prepared jicama, it is like a cross between and apple and potato, to prepare, just peel and slice. For those who have never tried or prepared fresh ginger, it is spicy and adds a background heat but not like the heat of a jalapeno and is very good for your digestive system. To prepare, break off a knob and with a spoon, scrape off the outter rind and with a fine hand grater, grate the ginger. It is very fiberous and you may have to chop off the fibers that won't grate.
Tangled Noodle Salad
1 cup carrots, matchstick cut
1 cup zucchini, matchstick cut
1/2 red bell pepper, same size cut
1/2 to 1 cup jicama, matchstick cut
1 cup cherry tomatoes, halved
2 pkgs. Ramen noodles (discard season packets)
1/4 cup Peanut Lime Dressing (recipe below)
green onions, bias sliced (cut at angle)
Bring 4 cups of water to a boil in a saucepan. Add noodles and boil for about 3 minutes or until tender. Drain (do not rinse) and place in a large bowl. Add dressing and toss. Add vegetables and toss. Add more dressing if desired and garnish. Serve warm or cold. Refrigerate all leftovers.
Peanut Lime Dressing
1-2 clove(s) garlic, minced or 1 tsp. minced garlic from jar
2 Tbsp. cilantro, chopped
2 Tbsp. creamy peanut butter
2 Tbsp. + 2 tsp. fresh lime juice (about 2 limes)
1 Tbsp. + 1 tsp. soy sauce
1 Tbsp. rice vinegar
1 Tbsp. fresh ginger, peeled and grated
2 tsp. Greek yogurt
1 1/2 tsp. sugar
pinch red pepper flakes
1/2 cup vegetable oil
Place ingredients except vegetable oil into a medium mixing bowl and whisk to mix. While whisking, slowly pour the vegetable oil into the dressing ingredients. Refrigerate.
Makes about 1 cup.
|(left to right) jicama, red pepper, carrot, zucchini (i used a curly cutter but was a mistake, just make matchstick cut like the rest of the vegetables)|
Garnish: lime wedges, green onions (bias cut), chopped peanuts