Asian Rice Noodle Salad from 100 Days of Real Food: Fast & Fabulous
Weekday lunches can be tough, especially if you’re rushed for time. Today we’re sharing a recipe that will change that! The Asian Rice Noodle Salad from 100 Days of Real Food: Fast & Fabulous by Lisa Leake is easy to make and super delicious, with fresh herbs, the perfect amount of heat, and crunchy peanuts. Whip up a batch in bulk and you’ll be set for the week.
100 Days of Real Food: Fast & Fabulous gives Lisa’s devoted fans and newcomers exactly what they want: quick and tasty favorites for breakfast, lunch, dinner, dessert, and even snacks that are a snap to make–and all starting from fresh, whole, unprocessed food. The recipes in the book are sure to please everyone, from Cinnamon-Raisin Scones and Couscous and Tomato Salad to Parmesan-Crusted Chicken. While some dishes are blog favorites, seventy-five percent are brand new. Making and enjoying healthy meals the whole family will love doesn’t have to be difficult, boring, or expensive. With this essential cookbook, illustrated with color photos for every single recipe, you’ll see just how fast and fabulous good home-cooked meals can be. Pre-order a copy of 100 Days of Real Food: Fast & Fabulous from your favorite retailer today.
Pre-order 100 Days of Real Food: Fast & Fabulous before it’s on sale October 25 and you’ll also receive an eBook from Lisa Leake. The eBook includes:
- 8 recipes that are nothing other than quick and easy – just like those in the new cookbook.
- Color photos for each recipe.
- What’s included…
- 4 simple after school snack recipes (it’s hard to believe it’s that time of year again!)
- 1 breakfast recipe
- 1 salad recipe
- 2 dinner recipes
Head over to Lisa’s website to find out how to submit your proof of purchase, and stay tuned as we share some sneak peek recipes from the book in the coming weeks!
Asian Rice Noodle Salad
The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and with the addition of the precut coleslaw mix the prep time is very minimal. I recommend serving it with Coconut Shrimp—what a yummy way to switch things up!
Prep time: 10 to 15 minutes
Cook time: Less than 5 minutes (depending on the rice noodle brand)
Makes 5 or 6 side servings
GLUTEN-FREE (IF GLUTEN-FREE SOY SAUCE IS USED)| DAIRY-FREE | VEGETARIAN
- One 8-ounce box Asian brown rice (whole-grain) noodles
- 1/4 cup soy sauce (preferably reduced-sodium)
- 1 tablespoon rice vinegar
- 2 teaspoons fresh lime juice (from 1/2 lime)
- 2 teaspoons honey
- 2 teaspoons toasted sesame oil
- 1 teaspoon minced fresh ginger
- 1 garlic clove, minced
- 3/4 cup fresh cilantro leaves, chopped
- 3/4 cup chopped salted, dry-roasted peanuts or cashews
- 2 ½ cups coleslaw mix (shredded green and red cabbage plus carrots, found in the produce aisle)
- Red pepper flakes (optional)
- Cook the noodles according to the package directions. Drain and set aside in a large bowl to cool (a few minutes in the freezer can help!). Cut the noodles up a bit with kitchen shears or a knife to make them easier to toss.
- In a small bowl, whisk together the soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic.
- Add the sauce, cilantro, peanuts, and slaw mix to the bowl with the noodles and toss until well combined. If desired, sprinkle in red pepper flakes to taste. Serve at room temperature or refrigerate for later.