RAINBOW VEGGIE NOODLE SALAD

You can't actually catch a rainbow, but you can certainly eat one! This light and lively salad is loaded with fresh veggies that cover the spectrum! Tossed with some rice ramen noodles and a simple Asian-inspired dressing, it makes a satisfying, healthy lunch or dinner when served cold on a hot summer day. Try it as is or substitute/add your favorite vegetables for any listed, ie. edamame, kale, broccolini, bok choy, etc.

 Serves 4

Ingredients for Dressing

• 2 tablespoons  Rice Wine Vinegar
• 1 tablespoon  Coconut Aminos or GF Soy Sauce
• 1-2 tablespoons  Yuzu Extract or fresh Lime Juice (tartness to your taste)
• 2 tablespoons  Toasted Sesame Oil
• 1/4 cup  Sunflower Oil 
• 2 teaspoons Garlic, crushed
• 2 teaspoons  Ginger, grated
• 1 tablespoon. Agave, Honey or Cane Sugar
• 1-2 tablespoons. Hot Chile Paste, optional (add to your heat preference)
• To taste  Salt

 Ingredients for Salad

• 1 package  GF Rice Ramen (we love Lotus Foods brand)
• 6 ounces  Wakame Seaweed Salad, prepared (optional)
• 1/2 cup  Red Bell Pepper, julienned
• 1/2 cup  Carrots, julienned
• 1/2 cup  Yellow Bell Pepper, julienned
• 1/4 cup  Daikon Radish, julienned 
• 1 1/2 cups  Mung Bean Sprouts
• 1/4 cup  Celery, julienned
• 1/4 cup  Green Onions, white & green parts, julienned
• 1/2 cup  Cucumber, julienned
• 1/4 cup  Red Onion, julienned
• 1/2 cup  Red Cabbage, julienned
• 1/4 cup  Cilantro, chopped
• 1/4 cup  Mint, chopped
• 1 small  Red Fresno Chile, thinly sliced (optional)
• 1 cup  Peanuts or Cashews, roughly chopped
• 1 each  Lime, cut into wedges

 Directions

1. For the dressing: combine all 9 ingredients except the salt in a lidded jar and shake vigorously until well blended.
2. Taste dressing to adjust seasoning; add salt if needed. Set dressing aside at room temperature while preparing the salad.
3. Cook the rice ramen noodles according to package directions. Cool the noodles by running under cold water. Drain well.
4. Chop the seaweed salad into rough pieces and add to the noodles with about 2-3 T of dressing to season the noodles. Toss to mix well.
5. Divide the noodles equally into 4 shallow salad bowls, then arrange the next 10 ingredients (all the vegetables) equally around the noodles.
6. Sprinkle each salad with the cilantro, mint, chile peppers and nuts. Add a lime wedge to the rim of each bowl. 
7. Drizzle dressing over the salads and mix gently to distribute. Cover and chill in the refrigerator 20-30 minutes if desired, or eat once assembled.
8. Sprinkle each salad with a squeeze of lime and enjoy.