I wanted to make something that my picky DD would eat on a night when I was trying to make Japanese food. So I paired two of her favorite foods! I used green vegetable flavored noodles I got from my local Asian market, but you can use linguini or even spaghetti.
Provided by CraftScout
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Depending on your noodles, you may need to start cooking them before or after you slice the carrots. Mine only take 5 minutes so I did them afterwards.Regardless start boiling your water for them now.
- Wash and peel your carrots. With your vegetable peeler make long carrot "noodles". This is the bulk of the prep time. If I find an easier way to do this, I will amend this recipe.
- Sprinkle the carrot peels with salt to draw out moisture. In a few minutes they will be quite limp (like cooked noodles). If you are using fast cooking noodles, now would be the time to cook them.
- Mix the last three ingredients.
- Mix the limp carrot strips, the cooked and drained noodles, and the sauce mixture.
- Refrigerate at least one hour before serving(the cook time listed), but can be made as much as 24 hours ahead of time.
Nutrition Facts : Calories 75.7, Fat 0.6, SaturatedFat 0.1, Cholesterol 8, Sodium 441.9, Carbohydrate 16.1, Fiber 2.4, Sugar 5.7, Protein 2
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Jegede Yomi
[email protected]I've made this salad several times, and it's always a hit. It's a great way to use up leftover carrots.
Hosain Kabir
[email protected]This salad is so easy to make, and it's always a crowd-pleaser.
Bleh Isaybleh
[email protected]I'm not a big fan of carrots, but I loved this salad. The dressing is amazing!
Theresa Thurston
[email protected]This salad is a great way to cool down on a hot summer day.
Mr NeWT
[email protected]I love the pop of color that the carrots add to this salad.
Hira Chan
[email protected]This salad is so versatile. You can add whatever vegetables you like.
Samuel Ofori Agyemang
[email protected]I'm allergic to peanuts, so I used sunflower seeds instead. It was just as delicious!
Gandaki Darpan
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids loved the sweet and sour dressing.
Dickson Edward
[email protected]I added some grilled chicken to this salad for extra protein. It was a great way to make it a more complete meal.
Tahmina Tamim
[email protected]This salad is the perfect make-ahead dish. It's even better the next day!
Rowdy Smith
[email protected]I love the crunch of the carrots in this salad. It's a great way to add some extra texture.
Joshua Stone
[email protected]This salad is a great way to use up leftover carrots. It's also a healthy and delicious side dish.
Aerii Kim
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The flavors were amazing, and the salad was so refreshing. I'll definitely be making this again.
Pamela D George
[email protected]This salad was so easy to make, and it turned out so beautifully. The colors were vibrant, and the flavors were perfectly balanced. I served it as a side dish for dinner, and everyone loved it.
Muhammad Asad ali
[email protected]I'm always looking for new and exciting salad recipes, and this one definitely fits the bill. The combination of carrots, noodles, and dressing was unique and delicious. I'll be making this again for sure!
Daniels chuzzyvine
[email protected]This Asian carrot noodle salad was a hit at my last potluck! The flavors were bright and bold, and the vegetables were crisp and refreshing. I especially loved the dressing, which was the perfect balance of sweet, sour, and savory.