July 16, 2017
Salads, Vegetable Salad, Side Dishes,
Vegetables, Cabbage, Carrot, Cucumber, Asian, Easy/Beginner Cooking, No-Cook, Quick Meals, Entertaining, Summer, Weeknight Meals, Refrigerator, High Fiber, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Make it from scratch, Pasta Salad more
Add toRecipe Book
Add toShopping List
"This is from our local grocery store flyer. Consider the ingredients list a guide, letting your creativity run wild."
For dressing, combine rice vinegar, lime juice, honey, sesame oil, hot sauce and ginger. Whisk until smooth. Add canola oil in a slow , steady stream, whisking as you pour to create an emulsion. Set aside.
In a large mixing bowl, toss noodles with dressing. Add cucumber, carrots, red bell pepper, radishes, cabbage, cilantro and mint. Season to taste with salt and pepper. Toss to combine, top with the scallions, and serve. Refrigerate any leftovers.
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
When the goblins are out and the night is upon us, hunger strikes in and these...
Kick start your day with one of these delicious fruit smoothies.
Recipe Stories / Blog
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
Every potato pancake recipe I know of has one simple ingredient. Yup......
For those who like Japanese food, this is just like your California roll. Just,...
This is one wonderful salad with great flavours! I left out the red peppers as I can't eat them. For the salt I used 1 tbsp low sodium soy sauce. Served lime wedges & toasted sesame seeds on the the side. I made the whole recipe to have plan aheads for tomorrow for the two of us. Thanks for sharing this keeper Teresa! Made for Billboard Recipe Tag.