Asian Rice Noodle Salad

Active: 15 minutes

Total: 20 minutes

Yield: 6 as a side dish

Ingredients

1 8-oz. box Asian brown rice (whole-grain) noodles

1/4 cup low-sodium soy sauce

1 tablespoon rice vinegar

2 tablespoons fresh lime juice

2 teaspoons honey

2 teaspoons toasted sesame oil

1 teaspoon minced fresh ginger

1 clove garlic, minced

3/4 cup fresh cilantro leaves, chopped

3/4 cup chopped salted, dry-roasted peanuts or cashews

2 1/2 cups coleslaw mix

Red pepper flakes, optional

Preparation

1. Cook noodles according to package directions. Drain and transfer to a large bowl to cool. Cut noodles up a bit with kitchen shears or a knife to make them easier to toss.

2. Whisk together soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic in a small bowl.

3. Add sauce, cilantro, peanuts, and coleslaw mix to bowl with noodles and toss until well combined. Sprinkle with red pepper flakes to taste, if desired. Serve at room temperature or refrigerate for later.