Lighter Asian Noodle Salad
Great salad for a side or even add chicken and it could be a meal all by itself.
|1/4 cup||olive oil|
|1/4 cup||low-sodium soy sauce|
|2 tablespoons||minced fresh ginger (from about a 2-inch piece)|
|1 tablespoon||sesame oil|
|2 cloves||garlic, minced|
|juice of 1 lime|
|1||red chile, thinly sliced|
|1 cup||cashew halves|
|2 cups||grated carrots (from about 3 medium carrots)|
|1/2 cup||coarsely chopped fresh mint, plus whole leaves, for garnish|
|1/2 cup||coarsely chopped fresh basil, plus whole leaves, for garnish|
|2||zucchini, spiraled thin|
|2||persian cucumbers, halved and thinly sliced|
|2||yellow bell peppers, thinly sliced|
|1/2||small red cabbage, thinly sliced|
To make the dressing, whisk together the olive oil, soy sauce, ginger, honey, sesame oil, garlic, lime juice and chile in a bowl. Set aside.
Lightly toast the cashews in a dry skillet over medium-high heat until golden and fragrant, 2 to 3 minutes. Coarsely chop and set aside.
In a large bowl, combine the carrots, chopped mint, chopped basil, zucchini noodles, cucumbers, bell peppers, cabbage and toasted cashews. Add the dressing to the bowl and toss together gently (zucchini noodles are fragile). Garnish with mint and basil leaves and serve.