Thursday, March 21, 2013

Tangled Noodle Salad with Peanut Lime Dressing

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)

Garnish:
chopped peanuts
lime wedges
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
 
 
 

8 comments:

  1. Oooo, this looks good. I would have to make this with Sunbutter and hold the peanuts - the hubs is allergic. Found you on Pint Sized Baker's link-up.

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  2. I just had a similar salad for Easter. It was great! Thanks for sharing at Two Cup Tuesday at Pint Sized Baker. I hope you join me on Monday night.

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  6. I like that this meal contains a lot of vegetables. It is both useful and tasty. I will definitely cook it someday. Thank you for the recipe.

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