Asian Salad
1/3-1/2 head Napa cabbage, sliced
1 head Romaine lettuce, sliced
1/3-1/2 package Bean thread noodles
English cucumber
Grated carrot
Sliced green onion or chopped red onion
Fresh mint, fresh basil, fresh cilantro,
all chopped
Something Sweet: sliced grapes or chunks
of fresh pineapple or dried cranberries
Optional: steamed shrimp or crab, or
strips of grilled grassfed beef
Dressing:
1/4 cup rice wine vinegar (substitute
apple cider vinegar)
2-3 Tbsp. sesame oil, or to taste
1/4 cup tamari sauce (naturally fermented
soy sauce)
squeeze of agave nectar to taste, about 1
tsp. (use the amber instead of the light. The
light is more refined)
Juice of 1/2-1 lime, depending on size
and your taste
Slice the cucumber vertically and use the
edge of a teaspoon to scoop the seeds out. Then slice the
cucumber into half-moons. Soften the noodles in hot water
for 10 minutes. If still not the consistency you like,
bring some water to a boil, plunge the noodles into the boiling
water, then drain, and toss with sesame oil to prevent
sticking.
Toss all the ingredients together, along
with the dressing, and serve. You can top the salad with
chopped peanuts or any seeds that you like. Toasted black
sesame seeds are nice, but use pumpkin seeds or sunflower
seeds. Just add flavors you like. Toasted pecans
would be nice in the fall with the dried cranberries.
