summer salad series + brown rice noodle salad

Salads are always in heavy rotation here at crunchy radish HQs, but in the summer they become the all star attraction as opposed to a simple and light affair that goes alongside the main. For the next few weeks, we will be featuring the crunchy radish summer salad series which will highlight seasonal produce in a satiating and simple manner. We can't promise you that no stove will be involved. However, we can guarantee a full month's worth of sensational and inspirational salad fare that will last you all summer long.

First up is a brown rice noodle salad with an Asian inspired dressing that is very heavy on the lime. Although this is a noodle dish, it is served cold and is just as light and fortifying as a traditional salad can be. Here brown rice noodles are used for extra fiber and bolstered up with sugar snap peas, fresh herbs, and salty crunchy peanuts.  

brown rice noodle Salad + sesame lime dressing

Serves 4-6

Ingredients 

• 1 package brown rice noodles ( i like this brand) 
• juice of 3 limes, about 1/4 cup
• 1 tbsp minced or grated ginger
• 1/4 cup brown rice vinegar 
• 2 tbsps reduced sodium organic tamari 
• 1/4 cup sesame oil
• 2 cups sugar snap peas, stem end and string removed from each pod, chopped
• 2 chili peppers, seeds removed and thinly sliced
• 2 scallions, chopped
• 1 cup cilantro leaves
• 1/2 cup mint leaves, torn
• 1/4 cup lightly salted peanuts, chopped or crushed

Method

1. Bring a large pot of water to a boil. Submerge noodles into boiling water for 2 minutes. Immediately drain and rinse with cold water to arrest the cooking process. 
2. In a bowl, whisk together lime juice, ginger, brown rice vinegar, sesame oil, and tamari. Taste dressing and adjust if needed. If you prefer a more mellow sweetness, add more brown rice vinegar, salter more tamari, zestier more lime, and for a more toasted nutty taste, more sesame oil.
3. Place noodles in serving bowl and gently toss with dressing. Toss in snap peas, chili peppers, scallions, herbs, and peanuts. Serve cold with an extra sprinkle of herbs and peanuts. 

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