Recipe courtesy of Ree Drummond
Lighter Asian Noodle Salad
Total:
16 min
Active:
16 min
Yield:
6 to 8 servings
Level:
Easy
Total:
16 min
Active:
16 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

To make the dressing, whisk together the olive oil, soy sauce, ginger, honey, sesame oil, garlic, lime juice and chile in a bowl. Set aside.

Lightly toast the cashews in a dry skillet over medium-high heat until golden and fragrant, 2 to 3 minutes. Coarsely chop and set aside.

In a large bowl, combine the carrots, chopped mint, chopped basil, zucchini noodles, cucumbers, bell peppers, cabbage and toasted cashews. Add the dressing to the bowl and toss together gently (zucchini noodles are fragile). Garnish with mint and basil leaves and serve.

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