a great light and bright salad for fall! i love the texture of rice noodles mixed in with the crisp apples and crunchy almonds.  always nice when food tastes great and makes you feel good, all at the same time!


Shades of Green Rice Noodle Salad

Serves 4

1 8.8-ounce package thin rice noodles
1/4 cup plus 2 tablespoons This Little Goat Went to Tokyo
1 tablespoon sesame oil
1 small jalapeno, seeds and ribs removed if desired, minced
1 cup kale, thinly sliced
1 cup cabbage, thinly sliced shaved
2 stalks celery, thinly sliced
1 green apple, small dice
1/3 cup scallions, thinly sliced
1/4 cup seasoned rice wine vinegar
1/2 cup sliced almonds, toasted
Salt to taste

In a medium pot, bring 2 cups water to a boil. Add noodles and 2 tablespoons This Little Goat Went to Tokyo and boil 2 minutes, stirring so noodles do not stick together. Remove from heat, cover and let soak for 10 minutes. When fully softened, drain and toss in a large bowl with sesame oil and 1/4 cup This Little Goat Went to Tokyo. Allow noodles to cool completely. Add jalapeno, kale, cabbage, celery, apple, scallions, and rice vinegar and toss to combine. Refrigerate for at least 30 minutes, or up to overnight, for flavors to come together. Salt to taste, top with toasted almonds, and serve.