This salad uses my fave Asian Peanut Sauce as the dressing. Honestly, I think this sauce makes everything it touches taste super delicious!!!
It's a flexible salad to make, and uses up whatever salad veges you have available. I like to choose vegetables with a variety of colours, to keep the salad looking interesting.
It is important to use the coriander and red onion, as they provide essential flavours. Otherwise, you can go wild with whatever vegetables you think will suit.
If you don't have sweet corn or edamame available, you could substitute for other vegetables from the freezer, like peas or green beans.
This salad stores well, so it is a great option to make when you are asked to bring food with you to an event. Similarly, it is a good option for when you have people over, and want to make the food ahead of time. Leftovers store well too, and taste great as lunch the next day 🙂
If using frozen corn and edamame, take these from the freezer now, so they have time to defrost.
Make up the Asian Style Peanut Sauce . Add an extra 1/4 cup of water, to thin it to a dressing consistency.
Cook the rice noodles per the packet instructions.
Once they are cooked, pour cold water over them. Drain the water and refill the pot. Keep doing this until the noodles and water are cool. This will stop the noodles from cooking.
Keep the noodles submerged in the water until you are ready to use them. This will stop them from sticking together.
Prepare the salad vegetables and red onion.
Cut them finely into even sizes pieces. I tend to cut them into strips.
Feel free to use the food processor to speed this process up.
Place the vegetables in a large bowl.
Wash and roughly chop the coriander. It is ok to include some of the smaller stems.
Add to the bowl.
Drain the noodles.
Either tip them onto a board, and chop them into short lengths, about 10cm long.
Or leave the noodles in the strainer, and use scissors to cut them to short lengths.
Add the noodles, along with the corn, edamame and dressing to the bowl. (It is ok if the corn and edamame are not fully defrosted yet.)
Mix everything together, so that the noodles are evenly distributed throughout the vegetables, and everything is coated in the dressing.
Transfer to a bowl for serving, and decorate with coriander leaves (if desired)
Makes 4 main size servings, and 8-10 side size servings.
SALAD VEGETABLES:
For the salad in the picture, I used a combination of bok choy, capsicum & carrot.
You could also use other vegetables, for example:
Cucumber, zucchini, lettuce, bean sprouts, broccoli stem, silverbeet (incl stem), radicchio... go with what you like and what you have on hand!
FROZEN CORN & EDAMAME:
If you don't have these on hand, feel free to use other vegetables from the freezer. I suggest beans or peas.
Ingredients
Directions
If using frozen corn and edamame, take these from the freezer now, so they have time to defrost.
Make up the Asian Style Peanut Sauce . Add an extra 1/4 cup of water, to thin it to a dressing consistency.
Cook the rice noodles per the packet instructions.
Once they are cooked, pour cold water over them. Drain the water and refill the pot. Keep doing this until the noodles and water are cool. This will stop the noodles from cooking.
Keep the noodles submerged in the water until you are ready to use them. This will stop them from sticking together.
Prepare the salad vegetables and red onion.
Cut them finely into even sizes pieces. I tend to cut them into strips.
Feel free to use the food processor to speed this process up.
Place the vegetables in a large bowl.
Wash and roughly chop the coriander. It is ok to include some of the smaller stems.
Add to the bowl.
Drain the noodles.
Either tip them onto a board, and chop them into short lengths, about 10cm long.
Or leave the noodles in the strainer, and use scissors to cut them to short lengths.
Add the noodles, along with the corn, edamame and dressing to the bowl. (It is ok if the corn and edamame are not fully defrosted yet.)
Mix everything together, so that the noodles are evenly distributed throughout the vegetables, and everything is coated in the dressing.
Transfer to a bowl for serving, and decorate with coriander leaves (if desired)
Makes 4 main size servings, and 8-10 side size servings.
SALAD VEGETABLES:
For the salad in the picture, I used a combination of bok choy, capsicum & carrot.
You could also use other vegetables, for example:
Cucumber, zucchini, lettuce, bean sprouts, broccoli stem, silverbeet (incl stem), radicchio... go with what you like and what you have on hand!
FROZEN CORN & EDAMAME:
If you don't have these on hand, feel free to use other vegetables from the freezer. I suggest beans or peas.
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