This plant-based meal has been adapted from a recipe that was passed on to me by one of my friends in Ottawa. It’s so simple, fresh and delicious, and the ingredients are widely available. It also travels very well. Needless to say, it quickly became a favourite of mine. As my diet changed over time, so too has the noodle salad. So here it is in its present healthy, crunchy, and satisfying glory.
Rice noodles-thin, preferably made from brown rice, with as few ingredients as possible. You can often find some with just rice and water. I’ve tried making this recipe with my favourite raw kelp noodles. It works, but is just not the same, as those noodles work better with a thicker sauce.
1 red pepper
1/2 cabbage-red, green or a mix
1 bunch green onions (shallots)
A thumb-sized chunk of ginger
1 bunch of corriander (cilantro)
As always, try to buy local, organic produce if possible to make sure your meal has the most nutrients and flavour possible.
8 tablespoons each of apple cider vinegar and sesame oil
5 tablespoons each of soy sauce/braggs/tamari/coconut aminos (or whatever type of soy alternative your diet allows) and raw honey
A good sprinkle of cayenne pepper to taste
A large bowl to mix it all up
A whisk or fork to mix the dressing
A small bowl to mix the dressing
A knife and cutting board to chop the veggies
A pot or kettle to boil water for the noodles
1. Cook some noodles to your desired firmness.
2. Finely chop up the veggies to make a nice big bowlful. I like to have more veggies than noodles, but you can adjust it however you’d like, or even go without the noodles if you want a grain-free meal. You can store extra veggies and noodles in the fridge for a couple of days.
3. Whisk the wet ingredients and the cayenne pepper together. Once mixed, the dressing will store for about a month, with no need to refrigerate it. It’s great to have some on hand to remake this recipe, other noodle dishes, salads, or stir-fries so I recommend making extra and storing in a well-sealed glass jar in your pantry (or suitcase!).
4. Pour over the salad, mixing well.
5. Slurp up this tasty and tangy meal. Yum.