No-Evil-Jungle-Here Noodle Salad

Most of the produce for this light summer dish is sourced locally at Kent Campus Center Café; add grilled chicken, beef, seafood or tofu for a more substantial meal.
July 12, 2016

Preparation

Dressing

3 tablespoons lime juice

1 tablespoon Bragg’s Amino Acid

1 clove garlic, minced

2 tablespoons honey

½ teaspoon sesame oil

2 tablespoons grapeseed or canola oil

Combine all ingredients in a small bowl and whisk to blend.

 

Salad

2–3 ounces dried rice noodles, soaked in hot water until soft, drained and chilled

1 handful sugar snap peas, trimmed

1 cucumber, halved lengthwise and thinly sliced on the bias

1 cup fresh mango, peeled and julienned

½ red bell pepper, julienned

2 scallions, thinly sliced

2 tomatoes, cut into wedges

¼ cup each, chopped cilantro, mint and basil

Combine all salad ingredients in a large bowl, and toss with dressing to taste. 

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