Asian Vegetable Salad with Rice Noodles

  • 1 1/2 cups purple cabbage, finely shredded
  • 8 oz pad thai-style rice noodles
  • 1 cup julienned carrot
  • 1/2 cup julienned cucumber
  • 1/2 cup julienned daikon radish
  • 2 Tbsp fresh mint, chiffonade
  • 1/4 cup chopped fresh cilantro
  • 2 Tbsp fresh lime juice
  • 2 Tbsp seasoned rice vinegar
  • 1/2 tsp sugar
  • 2 tsp minced fresh ginger
  • 1 Tbsp low-sodium tamari
  • 2 Tbsp toasted sesame oil
  • 2 Tbsp vegetable oil

Place the shredded cabbage in a bowl, salt heavily and cover with cold water.  Let sit for 15 minutes then drain and dry on paper towels.  Prepare noodles according to package directions.  Drain and cut noodles into approximately 8” lengths.  In a large bowl, toss the noodles with the vegetables, mint and cilantro.  Whisk together the lime juice, rice vinegar, sugar, ginger, tamari, sesame oil and vegetable oil.  Toss with the noodle/vegetable mixture.  Transfer to a platter and serve.

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