Asian Noodle Salad
By Stacey Amagrande Yields1 Serving 1 cup shredded cabbage 1 carrot grated 1 stalk celery sliced super thin ¼ cup snap peas, sliced or peas extracted 6
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Cooking tools:
- Grater
- Citrus press
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Pot
- Colander
- Stove
- Serving bowl
Ingredients
- 1 cup shredded cabbage
- 1 carrot grated
- 1 stalk celery sliced super thin
- ¼ cup snap peas, sliced or peas extracted
- 6 asparagus sliced super thin
- 1 radish quartered and sliced super thin
- 1 green onion slivered
- 2 tbsp minced cilantro or basil
- 1 tbsp minced roasted peanut
- ½ tsp sesame seed
- 1 package ramen noodles cooked
- 1 blood orange juiced
- ⅛ tsp sesame oil
- 1 tsp soy sauce
- ½ tsp Srriacha sauce or your favorite hot sauce
- 1 tbsp rice vinegar
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