what’s-in-your-fridge asian salad

September. It’s that time of year again. I’m back to work and have started classes for my MS Nutrition program. So, as will be the case with many nights to come (apologies in advance for the serious decline in blog posts), I pulled myself away from my Biochem textbook and wondered what I could make for dinner that was fast and wouldn’t involve going to the store. I call this the What’s-In-Your-Fridge Asian Salad. This is what I did, but you can really substitute anything here for anything else, as long as it tastes good to you.

Boil vermicelli (rice noodles) for three minutes and then run under cold water. Using a mandolin (or just slice very thinly), slice cucumber, scallion, and red onion, and grate carrot. Arrange the rice noodles atop boston lettuce and baby spinach, and then pile the other veggies on top. Add dressing (1 tbs smooth peanut butter, 1 tbs rice vinegar, 1/2 tbs sesame oil, 1 tbs mirin, 2 tbs soy sauce, and red pepper flakes to taste) and a sprinkle of sesame seeds.

It would be great with some grilled shrimp or chicken on top. And crumbled peanuts. But then it wouldn’t be a what’s-in-your-fridge salad, it would be a walk-to-the-grocery-store-and-buy-stuff salad. Try it! What’s in your fridge?

What’s-in-your-fridge Asian Salad

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