Sweet and Tangy Asian Noodle Salad

Here is a perfect salad to bring to a Memorial Day potluck or to savor at home sitting at your backyard picnic table.

This salad has both flavor and crunch. It is a wonderful dish on its own or accompanied by grilled shrimp or chicken.

Ingredients:

Serves 4-6

For the Salad:

• 6 oz of either Rice or Soma noodles
• 2 cups of shredded cabbage
• 1 carrot, shredded
• 1/2 of a red bell pepper, julienned
• 1 cup of chopped herbs (cilantro, mint, Thai basil - one, two or combination of all three)
• 1/2 cup Edamame beans

For the Sauce:

• 2 tablespoons of soy sauce
• 2 tablespoons of rice vinegar
• 1 Tablespoon fresh lime juice
• 2 Tablespoons of Big Island Bees Chili Pepper honey
• 2 Tablespoons Toasted Sesame oil
• 2 teaspoons freshly grated ginger
• 1 large clove of garlic minced

Toppings:

• 3/4 cup roasted peanuts , chopped
• 1 Tablespoon fresh herbs ( same as above) chopped

Directions:

1. Cook the noodles as directed on package. Drain and set aside.
2. Whisk the sauce ingredients together until well blended.
3. Put the sauce into a large bowl and add the noodles and the rest of the salad ingredients. Mix well.
4. Add salt and pepper to taste (optional).
5. When ready to serve, mix in the chopped peanuts and top with the chopped herbs.