Somen Noodle Salad With Ginger-Cilantro Dressing

Prep Time: 10 Minutes

Cook Time: 0 Minutes

Ready In: 10 Minutes

Servings: 4

A copycat recipe of a Trader Joe's pre-made salad I have tried to duplicate. All ingredient amounts are estimated. Best results when salad is allowed to marinate. Feel free, as I have to play around with the ingredients. For a vegan version, substitute agave nectar for the honey.

Ingredients:

6 ounces somen noodles

2 small carrots, finely grated

1/2 cup red bell pepper, diced

1 cup chopped fresh baby spinach (optional)

fresh cilantro stem (to garnish)

lime wedge (to garnish)

2 teaspoons honey

1 tablespoon freshly grated gingerroot

2/3 cup mild rice vinegar

1 tablespoon fresh lime juice

1 tablespoon sesame oil, regular or 1 tablespoon toasted sesame oil

1 small garlic clove, minced

1 pinch salt

1/2 teaspoon curry powder

1/2 cup minced fresh cilantro (not dried)

1/4 cup green onion, sliced

1/4 cup dry roasted salted peanut, chopped coarsely

1/4 cup grated toasted coconut

Directions:

1. Toast the peanuts and coconut and let cool.
2. Cook somen noodles according to package directions.
3. Drain, rinse under cool water and set aside.
4. Meanwhile grate the carrots and add the diced bell pepper (and chopped spinach if using) into a serving bowl.
5. Prepare the dressing by mixing the ingredients well in a blender and then toss together with the vegetables and cooked somen noodles.
6. Refrigerate at least 3 hours.
7. Stir together the peanuts and coconut. Serve salad with toppings on the side. Garnish with.
8. cilantro sprigs and lime wedges if desired.

By RecipeOfHealth.com