Wednesday, January 18, 2017

The Gaither Kitchen: Asian Noodle Salad

If you follow Delightfully Chic on Instagram you saw a major sneak peek at this beyond delicious Asian Noodle Salad I made over the weekend.  I tried to give y'all a step by step how to in my Insta Stories, but wanted to share here on the blog so you don't miss any of the details.

First, let me make note that this salad is a lighter version of the standard Asian Noodle Salad as I substituted zucchini for the noodles. This recipe should only take you about 30 minutes to make, it's a total win!  Miss Fiona and I were having some girl time while "Da Da" was working so it took us about 2 hours to make! #MomLife



Ok...Let's grab our ingredients! 

1/4 cup olive oil
1/4 cup low-sodium soy sauce
2 tablespoons minced fresh ginger
2 tablespoons honey
1 tablespoon sesame oil
2 cloves garlic, minced
Juice of 1 lime (or a dash more for fun)
1 cup cashew halves (toasted)
2 cups grated carrots (I used about 4 smaller carrots)
2 zucchini, spiraled thin
2 cucumbers, halved and thinly sliced
2 yellow bell peppers, thinly sliced
1/2 small red cabbage, thinly sliced

Once you have everything you need.
Start chopping and dicing those veggies! 


The next step is just fun!  You will want to use a veggie spiralizer. 
The one I used is by OxO and you can find it at Williams Sonoma.


This is what I had after spiraling 2 zucchinis. 
Isn't it crazy how much zucchini can grow when you turn it into noodles?


Next grab a large bowl and toss in all your veggies.  I told y'all this was a super easy recipe.


Personally, for me, an Asian Noodle Salad has two SUPER important ingredients!

And...here they are!

Toasted cashews!  Seriously, it's all about the crunchies!
I just tossed a dash of butter in a pan and toasted 1 cup of cashews on the stove for about 3-5 minutes. 


And last, but certainly not least, the star of the show...this amazing, knock your socks off dressing!

To make the dressing, simply whisk together the soy sauce, olive oil, honey, sesame oil, minced garlic and ginger, and lime juice.


This recipe will serve about 6.  My husband is beyond picky and Fiona only has two tiny little teeth so this salad was all for ME!! I made a bowl for myself to enjoy, along with a little mommy time while Fiona napped so I just poured a portion of the dressing on my salad.  If I were actually going to share, I would have just poured the dressing over the entire salad and tossed.


I hope y'all love this as much as I do! 

ENJOY!



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