Low Carb Asian Noodle Salad

Don’t be fooled by the “low carb” in the title, the crunchy vegetables, firm black bean noodles and hearty sesame dressing offers plenty of flavour and texture to sink your teeth into : )  The Asian Noodle Salad is easy to put together, tastes delicious, makes enough for a large group or leftovers for you. The noodles have a perfect blend of protein and carbohydrates to keep your blood sugars balanced. There is plenty of healthy fiber from the vegetables and noodles to further support your bloodsugars. Enjoy : )

Ingredients
Salad:
1 pkg.   Black bean noodles ( available from your health food store)
3-4       Carrots, julienned/fine-cut or spiralized  (about 1 1/2 cups)
1          Red sweet pepper, seeded and sliced thinly
1          Orange sweet pepper, seeded and sliced thinly
1          English cucumber &/or zuccini, julienned/fine-cut or spiralized
3          Scallions, sliced
1          Bunch fresh cilantro, chopped
1/2       Head or more napa cabbage, shaved
1/2       Head or more purple cabbage, sliced
1/2       Bunch kale, chopped/shredded
1 C      Peanuts, chopped

Dressing:
1/2 cup  olive oil
1/3 cup  coconut aminos
1 Tbs     oyster sauce
1/4 cup  rice wine vinegar
3 Tbs     grated fresh ginger
2 Tbs    sesame oil
2 to 3    cloves garlic, minced

Directions
Salad:

  • Bring a pot of water to a boil. Cook the noodles according to the package directions.
  • Drain, rinse and let cool.
  • Mix together the carrots, peppers, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale
  • Add the noodles.
  • Add the peanuts
  • Toss together

For the dressing:

  • Whisk together, coconut aminos, oyster sauce, rice wine vinegar, ginger, sesame oil and garlic in a medium bowl. Slowly drizzle the olive oil in to make a creamy looking liquid.
  • Pour the dressing over the salad a little at a time and mix until you get to your desired consistancy.  I used all of it, should have held back a little. You know what it’s like, “eh, might as well use it all up” : )
  • Transfer to a large platter and serve with two large serving utensils.
  • Be careful to listen to your tummy, it’s easy to eat too much all at once … So Good!!!
  • Stores well in the fridge for a few days.

adapted from Ree Drummond – The Pioneer Woman