Ingredients
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6 ounces somen noodles
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2 small carrots, finely grated
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1/2 cup red bell pepper, diced
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1 cup chopped fresh Baby Spinach
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fresh cilantro stem (to garnish)
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lime wedge (to garnish)
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2 teaspoons honey
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1 tablespoon freshly grated gingerroot
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2/3 cup mild rice vinegar
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1 tablespoon fresh lime juice
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1 small garlic clove, minced
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1 pinch salt
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1/2 teaspoon curry powder
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1/4 cup green onion, sliced
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1 tablespoon sesame oil, regular or 1 tablespoon toasted sesame oil
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1/2 cup minced fresh cilantro (NOT dried)
Instructions
- Toast the peanuts and coconut and let cool.
- Cook somen noodles according to package directions.
- Drain, rinse under cool water and set aside.
- Meanwhile grate the carrots and add the diced bell pepper (and chopped spinach if using) into a serving bowl.
- Prepare the dressing by mixing the ingredients well in a blender and then toss together with the vegetables and cooked somen noodles.
- Refrigerate at least 3 hours.
- Stir together the peanuts and coconut. Serve salad with toppings on the side. Garnish with.
- cilantro sprigs and lime wedges if desired.