Asian Noodle Salad - alive magazine
One of my favourite salads from our Cuisine Canada Gold-award-winning cookbook Ultimate Foods for Ultimate Health … and don’t forget the chocolate!
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Skillet
- Pot
- Colander
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
- Plate
Ingredients
- 1/4 lb (125 g) uncooked whole grain pasta
- 4 cups (1 L) red cabbage, shredded
- 1 large carrot, grated
- 1 red pepper, diced
- 4 cups (1 L) broccoli florets
- 1/4 cup (60 mL) natural organic crunchy peanut butter
- 2 Tbsp (30 mL) rice vinegar
- 2 Tbsp (30 mL) water
- 2 Tbsp (30 mL) sodium-reduced soy sauce
- 2 Tbsp (30 mL) honey
- 1 Tbsp (15 mL) chili-garlic sauce
- 2 Tbsp (30 mL) fresh lime juice
- 1/4 cup (60 mL) peanuts
- 1 cup (250 mL) fresh cilantro, chopped (optional)
- 1 green onion, chopped (optional)
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