- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 456
- Total Fat
- 21 g
- Saturated Fat
- 3 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 1155 mg
At least once a week, I either go to or order takeout from the restaurant Spring Café Aspen. I love their Rainbow Noodle Salad. I've become friends with the owner, Sabrina Rudin, and I used her dish as my inspiration for this recipe. Sabrina's version is heavier on the vegetables and lighter on the noodles, and mine goes a little heavier on the noodles. It is a great meal for a hot summer day.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 456
- Total Fat
- 21 g
- Saturated Fat
- 3 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 1155 mg
Ingredients
Dressing:
Salad:
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Directions
- For the dressing: In a large salad bowl, whisk the rice wine vinegar, miso paste, lime juice, soy sauce, maple syrup, garlic and ginger. Add the avocado oil and sesame oil. Whisk until emulsified.
- For the salad: Prepare the rice noodles according to the package directions. (These typically can be boiled for a shorter cooking time, or can soak in hot water for a longer period to cook.)
- Add the noodles to the salad bowl and toss to combine with the dressing. Add the kale, romaine, carrots, cauliflower, purple cabbage and sunflower seeds, then toss until well combined. Serve at room temperature or cold. (I also love this recipe with grilled tofu, shrimp or chicken for extra protein.)
