Cold Noodle Salad
Our Cold Noodle Salad recipe is hearty, bright, and full of fresh veggies. We like to add our favorite protein, like shrimp, chicken, or tofu.
Servings: 8
Calories: 384kcal
Cost: $13
Ingredients
- 8 oz lo mein noodles or Pancit noodles*
- 1 Tablespoon sesame oil
- 6 cups fresh kale , finely shredded
- 1 medium carrot , shredded
- 1 English cucumber , chopped
- 1 red bell pepper , thinly sliced
- 6 green onions , chopped
- 1 avocado , large, chopped
- ¼ cup chopped fresh basil
- ¼ cup fresh cilantro
- ¼ cup fresh mint leaves
- ½ cup cashews or peanuts , roughly chopped
- 2 cups cooked rotisserie chicken , shrimp, steak, or tofu (optional)
Dressing:
- 1/2 cup low-sodium soy sauce
- 1/3 cup extra virgin olive oil
- 1/4 cup rice vinegar
- 1/4 cup fresh lime juice
- 2 Tablespoons Sriracha hot sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Cook noodles according to package instructions. Drain and rinse with cold water. Toss in a little sesame oil, so they don’t stick, while they cool.
- Dressing: Whisk all dressing ingredients together then set aside.
- Assemble: Add all salad ingredients to a large bowl and toss to combine. Add noodles and half of the dressing and toss to combine. Add more dressing as needed, to taste.
Video
Notes
Noodles: You can find lo mein noodles or pancit noodles at Walmart, or on Amazon. You could also use vermicelli rice noodles but add them to the salad immediately after rinsing and draining.
Gluten-free Adaptations: use gluten-free stir fry rice noodles, and soy sauce.
Nutrition
Calories: 384kcal | Carbohydrates: 46g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 0.2mg | Sodium: 1122mg | Potassium: 451mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3622IU | Vitamin C: 45mg | Calcium: 75mg | Iron: 2mg
Recipe Link
Recipe Video
