Asian pasta salad

Quick & delicious

For Mira a balanced diet with fresh ingredients is very important. Because in her job, the days often are quite long, only dishes that do not take much time to prepare can be integrated into her lifestyle. In this context she likes to experiment with Far Eastern cuisine. The latter was also the inspiration for the Asian salad that can be prepared perfectly on the previous day.

The preparation

The salad can be eaten warm or cold and is extremely well-suited for meal prep - the preparation of meals for the next day. This makes it perfect for the lunch break in the often hectic professional day. 

For the dressing, mix the peanut butter together with the agave nectar, the soy sauce, the sesame oil, the rice vinegar as well as the juice of half a lime in a bowl and mix it with a whisk. Peel the garlic cloves, grate them finely and add them to the dressing together with a bit of salt and pepper. Mix, season to taste and remove. Wash the cucumber, peel the carrots and remove the ends. Use a spiral slicer to make vegetable noodles.

Bring plenty of water to the boil in a saucepan, add salt and prepare the rice noodles according to the package instructions. Immediately mix the drained noodles with half of the dressing. Then mix in the vegetable noodles. Arrange the salad in a plate, sprinkle with sesame seeds and coriander, pour a little more dressing over it and serve with a wedge of lime.

 

SUGGESTION: The salad tastes well lukewarm or cold. Store any leftover dressing in a screw-top jar in the fridge.

The ingredients

For the dressing

  • 120 g peanut butter
  • 75 g agave nectar
  • 4 EL soy sauce
  • 2 TL sesame oil
  • 2 TL rice vinegar
  • 1/2 lime
  • 2 cloves of garlic
  • salt
  • pepper

For the salad

  • 1 cucumber
  • 3 carrots
  • 250 g rice noodles

In addition

  • sesame
  • coriander or parsley
  • lime

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