Asian Carrot Noodle Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    ounces long thin noodles (about 1 c. cooked)
  • 1
    lb carrot
  • 1
    teaspoon salt
  • 1
    tablespoon rice wine vinegar
  • 1
    tablespoon hot water
  • 1
    tablespoon sugar
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DIRECTIONS

  • 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.
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