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.

 GF Rainbow Veggie Noodle Salad serves 4

Ingredients for Dressing

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

 Ingredients for Salad

• 1 pkg                GF Rice Ramen (we love Lotus Foods brand)
• 6 oz                   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 the salad with a squeeze of lime and enjoy.