I love incorporating Asian inspired dishes into our weekly meal plan. This salad will bring a burst of fresh flavors to your weeknight dinners.
You will want to start by preparing the cabbage. Julienne your cabbage into reasonably small slices then move them into a colander or onto a few sheets of paper-towel. Sprinkle with salt and let them sit for about 15 minutes. The salt helps draw out the water but more importantly it will tenderize the cabbage, making it more enjoyable in the salad without needing to cook it.
Carrots also have a bit of a crunch to them. Because of this I prefer to prep the carrots by running them along a box grater. The box grater makes quick work of the carrots but also ensures uniformity.
The cooking you may need is for the rice noodles. The instructions on the packages differ, but typically they simply involve placing the noodles in hot or warm water, which might require brief boiling.
Our dressing contains items which should, but might not be, fridge staples. Word of caution I used fish sauce here, which is made with fish. This is a corner stone ingredient in many southeast Asian inspired dishes. However, if this is not kosher, soy sauce is the natural substitute, but go slowly as soy sauce tends to be a little saltier.
I also used maple syrup here, but you can also use honey, or if on hand, palm sugar for more regionally authentic flavors. Mince the garlic and simply whisk the remaining ingredients together.
To put it all together, rinse then dry off the cabbage to remove the additional salt and drain your rice noodles. Chop up your cucumber, cut the corn kernels off the cob, and tear up the arugula into smaller pieces, by hand is fine.
Combine the noodles, edamame, corn, carrots, and cabbage together, then plate over the bed of arugula. Top with the fresh cucumber and toasted peanuts. Garnish with basil or cilantro.
- 3 tablespoons fish sauce
- 3 tablespoons peanut butter
- 4 tablespoons lime juice (~2 limes)
- 1 clove garlic (minced)
- 1 tablespoon maple syrup
- 2 teaspoon spicy garlic sauce
- ½ small red cabbage (shredded)
- 2 large carrots (shredded)
- 2 ears corn
- 1 cucumber (cut into strips)
- 1 pound soy beans
- Rice noodles (1/2 package)
- Toasted peanuts
- Cilantro and/ or basil to garnish
- Thinly cut red cabbage, spread out on a baking sheet, cutting board, or colander and sprinkle with salt to remove excess moisture. Set aside.
- Shred carrots with the large holes of a cheese grater, slice cucumbers into strips, and cut the kernels off their ears. For the soybeans, if fresh, shell them, if frozen set aside to defrost. You can also heat them under low heat then dry them off with a water towel.
- Heat up 1 quart of water, near to a boil remove from the heat, and add in rice noodles for 10 minutes or until tender. Once cooked drain, then add the cabbage to large bowl. Rinse and dry off the cabbage, then along with the other cut up vegetables, combine in the same bowl.
- Wash and dry arugula. Tear leaves with your hands into smaller pieces and place at the bottom of your serving plate or bowl as the bed for the rest of the salad.
- Combine all the dressing ingredients in a mixing bowl and whisk until smooth. Pour the dressing over the vegetables and noodles, then mix to incorporate. Using your hands or tongs transfer the mixed salad and place it on top of the arugula.
- Top with toasted peanuts, basil or cilantro, then serve.