Guest guest Posted October 4, 2006 Report Share Posted October 4, 2006 Rice Noodle Salad 1 package rice noodles 1 1/2 cups chopped tomatoes 1 cup baby corn, sliced into 1/2-inch pieces 1 cup grated carrots 1 cup fresh broccoli, chopped 2 cups fresh spinach, torn into 1-inch pieces Dressing: 1/4 cup soy sauce 1 tbsp. sesame seeds 1 tbsp. honey 1 tbsp. sesame oil 1/4 cup unseasoned rice vinegar 1 tsp. grated fresh ginger Prepare the rice noodles according to the packet instructions. Drain, then rinse with cold water and drain again. Place noodles and all of the vegetables in a large bowl. Combine all dressing ingredients and stir well, or place in a covered container and shake well to mix. Pour dressing over salad just before serving and toss well. Yields about 6 servings. Quote Link to comment Share on other sites More sharing options...
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