How to Make Asian Fusion Pasta Salad
Pasta salads are great for summer parties and potlucks. This one introduces an exotic Asian fusion flare! It's also refreshing, low-calorie, healthy and simple to make.
[edit] Ingredients
-
- 1/4 cup coarsely chopped almonds or peanuts
- 4 cups rice noodles, cooked and rinsed with cold water.
- 1 head green cabbage chopped into ribbons
- 2 large carrots, peeled and grated
- 2 tbs minced garlic (fresh)
- 1 sweet red onion
- 1 cup chopped celantro
- 2 tbs chopped pickled ginger
- 1 cup cooked edamame
- 1 cup baked tofu, cubed
- 3/4 cup soy sauce
- 1/2 cup seasoned rice vinigar
- 1/4 tsp. black pepper
- 1 1/2 tbs sesame oil
[edit] Steps
- Mix minced garlic, pickled ginger, soy sauce, vinegar, pepper and oil in a small bowl. Whisk briskly with a form until oil forms tiny beads. Set aside.
- Mix grated vegetables, noodles, and tofu together in a large bowl until ingredients are evenly distributed.
- Pour sauce over noodle mixture and toss until evenly coated.
- Refrigerate until serving.
[edit] Tips
- Rinse noodles before mixing to keep them from sticking together.
- Angel hair pasta, mung bean threads, or buckwheat noodles can substitute for rice noodles.
- Chicken can substitute for tofu to make a meat recipe.
- Add red cabbage as well as green to make the salad more colorful.
