Sunday, June 18, 2017

Beat-the-Heat Thai Noodle Salad w/ Toasted Sesame Oil Dressing


This cold crunchy Thai Noodle Salad is perfect for your next summer potluck. The recipe makes a huge bowlful of healthy salad that is both vegan and gluten free.

The recipe is adapted from the sassy New York Times bestselling Thug Kitchen (eat like you give a f**k Cookbook - an irreverent take on cooking from two Millennials in Los Angeles. The authors proudly boast that they have “the only website dedicated to verbally abusing you into a healthier diet.”

Easy and delicious, serve this salad anytime - with or without the profanity.

My Paleo Marin Rating: 4.5 Persimmons

Ingredients:

Toasted Sesame Dressing:

1/2 cup seasoned rice vinegar 
1 Tablespoon fresh lime juice
2 Teaspoons coconut aminos
2 Tablespoons toasted sesame oil
3 Tablespoons olive oil
1 clove of garlic, minced
Salt & pepper to taste

Noodle Salad:

1 package Annie Chun’s Pad Thai Rice Noodles (8 oz.)

1 medium head of iceberg lettuce, chopped into bite sized pieces
1 large head of Romaine lettuce, crisp parts chopped into bite-sized pieces 
2 medium carrots, cut into matchsticks (or julienne - video here)
1 English cucumber, cut into matchsticks (or julienne - video here)
1 cup chopped fresh mint leaves
1 cup chopped cilantro leaves
1 cup chopped basil leaves (cut in a chiffonade style here)
1 cup chopped green onions (white and green parts)

1 cup slivered almonds, lightly toasted
Lime wedges

Directions:

Toasted Sesame Dressing:

1. Add all ingredients together in a mason jar. Twist lid on tightly. Shake vigorously, and set aside.

Noodle Salad:

1. Put 4 quarts of water in a large pot and bring to a boil. Add the rice noodles, and turn heat to medium. Use tongs to separate noodles, and stir for about 4 minutes until the noodles are cooked through. Drain the noodles in a colander and set aside to cool.

2. Lightly toast the slivered almonds over low heat in a frying pan until they begin to turn brown, about 3-4 minutes. Stir constantly. Set aside to cool. 

3. Chop, chop, chop all the veggies. 

4. To serve on a platter, place the lettuce around the plate, put the noodles in the middle, and add the rest of the vegetables around the sides. 

5. When ready to eat, pour the dressing on the salad and taste test for salt and pepper. Sprinkle the toasted almonds on top. Self-serve using tongs.

Optional: Toss all ingredients in a large bowl, and check for seasonings. Serve with tongs on individual plates, and then sprinkle almonds on top.

Store extra in fridge for about 2 days.

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My Paleo Marin Rating 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.