Somen Noodle Salad With Ginger-Cilantro Dressing

A copycat recipe of a Trader Joe's pre-made salad I have tried to duplicate. All ingredient amounts are estimated. Best results when salad is allowed to marinate. Feel free, as I have to play around with the ingredients. For a vegan version, substitute agave nectar for the honey.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 6  ounces  somen noodles
• 2  small carrots, finely grated
• 1⁄2 cup red bell pepper, diced
• 1  cup  chopped fresh  Baby Spinach (optional)
•  fresh cilantro stem (to garnish)
•  lime wedge (to garnish)

• DRESSING

• 2  teaspoons honey
• 1  tablespoon  freshly grated gingerroot
• 2⁄3 cup  mild rice vinegar
• 1  tablespoon fresh lime juice
• 1  tablespoon  sesame oil, regular or 1  tablespoon  toasted sesame oil
• 1  small garlic clove, minced
• 1  pinch salt
• 1⁄2 teaspoon curry powder
• 1⁄2 cup  minced fresh cilantro (NOT dried)
• 1⁄4 cup green onion, sliced

• TOPPINGS

• 1⁄4 cup  dry roasted salted peanut, chopped coarsely
• 1⁄4 cup  grated toasted coconut

Directions

1. Toast the peanuts and coconut and let cool.
2. Cook somen noodles according to package directions.
3. Drain, rinse under cool water and set aside.
4. Meanwhile grate the carrots and add the diced bell pepper (and chopped spinach if using) into a serving bowl.
5. Prepare the dressing by mixing the ingredients well in a blender and then toss together with the vegetables and cooked somen noodles.
6. Refrigerate at least 3 hours.
7. Stir together the peanuts and coconut. Serve salad with toppings on the side. Garnish with.
8. cilantro sprigs and lime wedges if desired.