Asian Noodle Salad

This recipe was shared in my local neighborhood magazine, the picture was so enticing that I had to try it. Plus, I love an Asian salad of any kind! I made a few substitutions with using gluten free noodles and then coconut aminos instead of soy sauce, but those are all optional depending on your style of eating.

I was also impressed with how easy this was! I cooked the noodles early in the day, cooled them, mixed them with the slaw and cilantro, then made the dressing and set it aside. So when mealtime came and I was serving company, everything was quickly and easily put together. And, it was gone . . .

INGREDIENTS -

12 oz package broccoli slaw
1 bunch cilantro, minced
4 cloves garlic (or to taste), minced
1 lime
12 oz Gluten free rice noodles or your choice of pasta, could use soba noodles, spaghetti noodles, or ramen noodles
½ cup peanut butter
1 tbsp pure maple syrup
2 tbsp rice vinegar
2 tbsp salt (for pasta prep)
2 tbsp coconut aminos (soy sauce replacement)
1 tsp toasted sesame oil
¼ cup chopped peanuts for topping
Sliced jalapeños s for topping if you’d like a little kick 🌶

Prepare the pasta according to package directions. Drain and rinse pasta with cold water. I usually add a few drops of oil and mix in to keep it from sticking together.

Meanwhile, prepare the peanut sauce –

Peel and mince the garlic, then add to a small bowl and whisk in 4 tbsp warm water, ½ cup peanut butter, 2 tbsp rice vinegar, 2 tbsp coconut aminos, 1 tbsp pure maple syrup, and 1 tsp toasted sesame oil. Add additional warm water if you would prefer a thinner consistency.

In a large bowl combine the pasta, broccoli slaw, cilantro (reserve some for garnish), and peanut sauce. Toss well to coat evenly.

Garnish with peanuts, cilantro, and lime wedges. Enjoy!!