It is a very fast flavorful dish that is;
- Gluten free
- Dairy free
- Low fat
- Low Calorie
- Low sugar
- Paleo-ish (Could omit rice noodles and use more veggies, and maybe leave out the hoisin)
- (Can be made vegan if you leave out the meat and fish sauce.)
I think I will be bringing this to many potluck bbq's this summer.
Asian Rice Noodle Salad;
Dressing;
- 1/2 Cup Wheat Free Tamari Soy Sauce or Coconut Aminos
- 1/2 Cup Rice Vinegar
- Juice of one Lime
- 3 Tbs finely minced Ginger (I always have some frozen and just microplane it from frozen.)
- 1 T Toasted Sesame Oil
- 2 Tbs Gluten Free Hoisin Sauce
- 1 T Garlic Chili Sauce
- 1-2 T Red Boat Fish (leave out if making it vegan)
- 1/4 Cup Powered Peanut Butter (for peanut butter flavor without fat, it's also great without it if you are strict paleo.)
I like to blend this all up with an immersion blender in a jar, but a blender or whisk would work too.
Salad:
- 8 Ounces Rice Noodles cooked as directed on package.
- 10 Ounce package of Coleslaw Salad Mix (You could chop your own but I'm all about fast one this one.)
- 10 Ounce package shredded Carrots
- 1 or 2 Red Bell Peppers, thinly sliced
- 5 chopped Green Onions, thinly sliced
- One bunch of Cilantro, chopped
- Any other veggies you'd like to add. We have added cucumber, shredded zucchini, sprouts, napa cabbage, mint, thai basil.
- 1-2 lbs lean protein, chopped if needed. We use lean ground turkey or chicken, shredded chicken breast, or our favorite shrimp. (Optional if making it vegan or a side dish.)