Asian Rice Noodle Salad

 

Active: 15 minutes
Total: 20 minutes
Yield: 6 as a side dish
Nutritional Information
Calories per serving:
277
Fat per serving:
11g
Saturated fat per serving:
2g
Cholesterol per serving:
0mg
Fiber per serving:
5g
Protein per serving:
8g
Carbohydrates per serving:
38g
Sodium per serving:
470mg
Iron per serving:
0mg
Calcium per serving:
22mg
Ingredients

1 8-oz. box Asian brown rice (whole-grain) noodles
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
2 tablespoons fresh lime juice
2 teaspoons honey
2 teaspoons toasted sesame oil
1 teaspoon minced fresh ginger
1 clove garlic, minced
3/4 cup fresh cilantro leaves, chopped
3/4 cup chopped salted, dry-roasted peanuts or cashews
2 1/2 cups coleslaw mix
Red pepper flakes, optional
Preparation
Cook noodles according to package directions. Put the noodles thru a strainer and put them in a bowl. Cut noodles up a bit with kitchen shears or a knife to make them easier to toss. Now whisk the soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic together in a small bowl.
Then mix the sauce, cilantro, peanuts, and coleslaw in the bowl with the noodles and toss until they are combined. Sprinkle with red pepper flakes to taste. Serve the salad at room temperature.