A friend of mine introduced me to these black rice noodles (exact package pictured below) about 10 years ago and I’ve been addicted ever since. When they cook, they turn a purplish color and have a nice flavor. This is sort or a summery salad but also works as a nice salad on the side of a braised meal. This salad has won over many a potluck offerings!
*If you can’t find the black noodles, any rice noodle, or soba noodle will work.
For the salad:
- 1/2 lb black rice noodles (or other), cooked and cooled
- 2 cups chopped red (or green) cabbage
- 2 carrots, washed and chopped
- 1 yellow pepper, washed and coarsely chopped
- 1 cup sugar snap peas, cut into thirds
- 4 green onions, chopped
- 3 stalks celery, coarsely chopped
- 1/2 cup cooked edamame (out of shell)
- 1/2 cup fresh cilantro, coarsely chopped
For the dressing:
- juice from 1 lime
- 1 tablespoon rice wine vinegar
- 3 tablespoons soy sauce
- 2 tablespoons fresh orange juice
- 2 teaspoons honey
- 1 clove garlic, minced
- 1/2 teaspoon ground ginger
- 1 teaspoon sesame oil
- 1/2 cup safflower oil (or other flavorless oil)
- In a large bowl, add all the salad ingredients; set aside and make dressing.
- To prepare the dressing, put all ingredients in a mason jar with tight fitting lid and shave vigorously to fully combine.
- Pour the dressing over the salad and toss to combine.