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Rainbow Thai Noodle Salad with Tahini Lime Dressing
Ingredients
Dressing
1/3 cup tahini sesame seed paste
2 tablespoons honey or maple syrup
Juice and zest of 1 lime
2 tsp rice vinegar
1 tbsp soya sauce
1 tbsp Smak Dab Hot Honey Jalapeño or Curry Dijon Mustard
1 clove garlic, minced or grated
2 tsp fresh ginger, grated
1/2- 1 tsp hot sauce or sriracha
1 tbsp warm water, if needed
Salad
1- 8 oz pkg rice noodles
4 cups kale, finely chopped
1 cup frozen shelled edamame, thawed
3 carrots, shredded or chopped
2 bell peppers (red, yellow and or orange), sliced thin
4 green onions, finely sliced
3/4 cup cilantro or thai basil, chopped
Sesame seeds and roasted cashews, for topping
Directions
To make the vinaigrette, combine the tahini, honey, lime juice, lime zest, vinegar, soya sauce, mustard, garlic, ginger and hot sauce in a small mason jar. Seal the jar and shake until the vinaigrette is combined. Add the water if the dressing looks a little thick.
To cook the rice noodles, place in a heat-proof bowl and pour over boiling water so the noodles are submerged. Cover with a plate and allow to sit for 15-20 minutes, until the noodles are cooked through. Drain and rinse under cold water.
To assemble the salad, add the noodles, edamame, carrots, peppers, green onion and herbs to a large bowl. Add a few spoonfuls of the dressing, and toss to combine! Top with sesame seeds and roasted cashews, if desired.
