Rice Noodle Salad Bowl
This sesame balsamic vinaigrette dressing is a recipe I will be submitting for the Simply Sesame Blogger Recipe Challenge. Simply Sesame butter is a creamy, delicious vegan, non GMO, peanut free, alternative, butter spread. Simply Sesame butter can be used in many different ways. There is the tried-and-true way of simply spreading it on toast, baking into a recipe, or you can create something totally different.
I love love love spring rolls, asian food, noodles and salad. I took all these components and created this rice noodle salad bowl that you'll be craving for days.
During my culinary course in college, I had the privilege of breaking out of my comfort zone and working with a lot of asian flavors. Coming from a hispanic background, those rich and bold Mexican flavors came naturally.I've always struggled a bit when it came to cooking asian food. A good friend of mine kept pushing me to try new things like sticky rice pudding, and to not be afraid of cooking things like egg rolls. I've come a long way from being timid about cooking asian food, but it sure makes me think and appreciate those learning experiences when creating my own recipes.
A couple things I enjoy about this recipe is it's versatility and simplicity. It can be eaten hot or cold, raw or cooked, vegetarian, or with chicken or shrimp. I've taken this recipe and added it to these ingredients in a few different ways. I've had it all hot - I sautéed the vegetables and the noodles together and threw in the spinach and the dressing at the end. I've eaten it with the the vegetables cooked and on a bed of rice noodles and raw spinach, and I've eaten this recipe 100% raw. This dressing would be great on many things, these simple ingredients are just my go to and the way I cook this salad really depends on my mood. Anyway you choose to eat it, it's just a combo of a few favorite veggies, rice noodles, and an amazing sauce that won't leave you disappointed.
Sesame Balsamic Vinaigrette
- 1/2 c Simply Sesame Pure Roasted Sesame
- 1/8 c Gluten Free soy sauce
- 1/8 c Balsamic Vinegar
- 1/8 cup Water
- 1 T Sesame Oil
- 1 T Sambal
- 1 Clove Garlic
- 1 tsp Dijon
- 1 c Carrots, julienne
- 1 c Broccoli florets
- 1 c Purple cabbage, shredded
- 2 c Spinach
- 1/2 Package rice noodles, cooked
- Pan fried tofu, cooked chicken, or cooked shrimp (optional)
Combine all the ingredients into a jar or small bowl and combine with an immersion blender. If the dressing is too think a teaspoon of water until its to the desired consistency. It will thicken in the refrigerator, add a little water again if you use another day.
Sauté carrots, broccoli and cabbage in olive oil on medium heat until they are slightly softened, add desired amount of rice noodles and the dressing and sauté a minute longer. Remove from the heat and toss in raw spinach. The spinach will wilt with the heat from the noodle dish.
Sauté carrots, broccoli, and cabbage in a little bit of olive oil together until softened. Put raw spinach on a plate and top with rice noodles then your sautéed mixture and drizzle with desired amount of dressing.
Toss together spinach, raw broccoli, cabbage, carrots and cold rice noodles with desired amount of dressing and enjoy!