I love this salad already and i only just came up with it today! I was over at the pond by my house, getting my daily walk in, and my mind begins to travel to all sorts of places. I actually was putting ingredients together like puzzle pieces, and this little recipe is what emerged! I am always inspired by color and lush greenery, so thinking of this little salad and all its components really made me so excited and eager to get home and put it together! It is a mix of fresh, using left overs, colors, green, spicy, crunchy, all the fun things that your mouth might want to be around..Let's hop to it!
you'll need:
2-3 large tri colored carrots, yellow, orange, and purple
1/2 purple cabbage chopped
1 package of raman noodles
1/4 cup red or green onion, chopped
1/4 cup cherry tomatos, halved
3/4 cup chopped cucumber
1 heaping tablespoon of silvered almonds
1 heaping teaspoon pine nuts 1-2 tablespoons red curry paste [i used left over panang]
1/2 cup coconut milk
1 tablespoon creamy peanut butter
sesame oil
1. Chop, slice, dice, shave all the veggies how ever you want. Set aside in a big bowl.
2. In a large pan, toast the nuts and raman noodles until golden and toasty. you can use a little butter. set aside to cool.
3. In same pan, pour a splash of sesame oil and begin to saute the red curry sauce, till it is fragrant. Add peanut butter and coconut milk. Stir gently and mix it all together really well. taste test.
4. Squeeze lime over veggie mixture. Toss with toasted nuts and crunchy raman. Drizzle sauce over. Coat and fluff. Enjoy!
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