Maybe allergies are kicking my butt. I woke up yesterday with my ears completely clogged and everything sounded like I was underwater. I generally just didn’t feel great. So after I got home from picking up the 12 year old from school and it was time to make dinner, I was thankful I had planned on making this simple Rice Noodle Salad With Cucumber, Peanuts, and Basil. It took about 20 minutes from start to finish and there was absolutely no cooking involved. If you’re lucky, you have a kid that likes to cook and will make the dressing for you while you sit comfortably. This would make for a perfect summertime supper when it’s just too hot to turn on the stove. The recipe also fits with our Meatless Monday plans, which I would say we adhere to about 90% of the time. Going meatless once a week can reduce your risk of preventable diseases like cancer, heart disease, diabetes and obesity. It can also help reduce our carbon footprint. Plus, it’s generally cheaper to make a meatless meal. Win/win!
The original recipe came from Redbook Magazine but I made some changes to the recipe and adapted it, so here’s my version:
Rice Noodle Salad With Cucumber, Peanuts, and Basil
6 oz pad thai rice noodles
1/4 medium purple cabbage
1/2 sliced english cucumber
1 red bell pepper, thinly sliced
4 scallions, white and green parts sliced
1/2-1 cup fresh basil and cilantro, chopped
1 cup chopped peanuts, cashews or almonds
1/4 cup lime juice (I love buying Santa Cruz organic bottled lime juice. It’s just so much easier)
3 Tbsp toasted sesame oil
2 tsp soy sauce
2 tsp honey
1/2 tsp garlic powder
Pour hot water over noodles to cover and let sit for about 5 minutes, until softened. Drain and set aside. Meanwhile, cut all the veggies up into thin slices, place the nuts in a baggie and whack them with a rolling pin to “chop”, and whisk together the dressing ingredients. Assemble the salads, drizzle dressing over the top, and sprinkle with sesame seeds. ENJOY!
NOTE: If you want more protein in your salad, it would be very easy to add rotisserie chicken, tofu, shrimp or any leftover meat you have. Maybe it’ll become a new family favorite.
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