Rice Noodle Salad Formula

Use this formula to make an asian inspired rice noodle salad....

Prep:
Boil 4 - 6 cups of water

Sauce:
Prepare a noodle sauce. Here's my basic sauce recipe:

• 3 Tb. soy sauce
• 2 Tb. rice wine vinegar
• Dash of sweet - drizzle of honey or pinch of sugar

Noodles:
Once water boils, take the water off the heat and add the rice noodles to soak and soften
Let stand for 6 - 8 minutes until noodles are soft but firm
Drain and set aside

Veggies:
While the water boils and the noodles soak prep some veggies for stir-fry. I always have carrots in the fridge which I julienne. I also had some broccoli slaw at the ready. Use your favorites.

Stir Fry:
Drizzle some oil in your wok or large fry pan. Saute your veggies until tender crisp. Add drained noodles and your sauce. Stir to combine until noodles are warm again.

Top:
Nuts are always a delicious and nutritious garnish. In the summer I like a small diced crisp cucumber on top.

Enjoy!

Warm Winter Slaw

Cabbage and Carrots! What could be better on a cold winter night. If you have kids, you probably know how much they love ketchup. Well, I love Dijon mustard the same way. I could eat it with almost anything. So if you aren't as big as a fan of Dijon as I am, you could just leave it out. 


This recipe will likely turn out to be a base for some more winter recipes. You could add some walnuts to it for a little extra protein power or check out my Veggie Reuben which features a big pile of this slaw and a yummy dressing. 

Ingredients:
1/2 head of purple cabbage sliced into thin ribbons
1/2 head of green cabbage sliced into thin ribbons
2 large carrots grated
2 Tb. olive oil
3 Tb. apple cider vinegar
3 Tb. dijon mustard
a grind or two of sea salt and pepper 

Heat the olive oil in your pan. Add the cabbage ribbons and carrots. Let the veggies cook for a minute or two and add the vinegar and mustard. If your veggies stick to your pan just add a little water. Let them steam for about 15 minutes. Cook until the veggies feel like a good texture to you. I like mine al dente. Season to your taste.

No Chips Needed for this Salsa Verde Salad

Salsa Verde with Corn Cakes and Sweet Potato Chips

This Salsa Verde is my favorite thing to make in summer. I love to add it avocado for guacamole and use it as a healthy and yummy sauce on anything! Today I used it as my salad dressing and it was worth writing about.

Salsa Verde
In a mini food chopper or blender, combine:

• 4-6 husked, rinsed and quartered tomatillos (no need to cook them)
• 1 large or two small shallots
• 1 teaspoon salt
• 1-2 handfuls of cilantro leaves (depending on your taste)
• juice of one lime
• a little heat by way of some jalepeno or pepper sauce would be a nice addition if you like it spicy

That's all there is to it. You could add it to some mashed avocado for guacamole; or make the....

No Chips Needed Salsa Verde Salad

• Prepare the Salsa Verde Salad dressing
• In a large bowl, mash one avocado and add 1/4 cup Salsa Verde
• Stir to combine
• Prepare your veggies
• There is so much flavor and healthy goodness in this dressing that I keep the salad really simple. It's just:
• 1/2 head or romaine lettuce
• 1 diced cucumber
• Mix it up and enjoy

The salad recipe makes one large salad and you'll have some leftover salsa for snacking on later.