Walnut, Cabbage and Udon Noodle Salad

DESCRIPTION

This crisp salad couldn’t be more simple to prepare with its colorful medley of shredded vegetables and thick hearty noodles. The walnuts provide a satisfying crunch! 

Total Time
40 Mins
Serves
6
Meal
Dinner Lunch

Total Time

Prep Time
10 Mins
Cook Time
30 Mins
Total Time
40 Mins

Nutrition

Calories
480 cal
Total Fat
27 g
Polyunsaturated Fat
12 g
Cholesterol
0 mg
Sodium
660 mg
Carbohydrates
51 g
Dietary Fiber
6 g
Protein
12 g

Ingredients

For the Salad:

  • 1 12-ounce package udon noodles
  • 2 quarts sliced or chopped Napa cabbage
  • 1 cup shredded carrots
  • 1/4 cup chopped cilantro
  • 1/2 cup finely sliced green onions
  • 1/2 cup roasted California walnuts (roughly chopped or pulsed in food processor)

For the Dressing:

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup roasted walnut oil
  • 1/4 cup lime juice
  • 1/4 cup soy sauce (reduced-sodium)
  • 1/8 cup (or to taste) Thai garlic-chili sauce (This prepared sauce can be found in most major grocery stores)
  • Sea or kosher salt to taste

Preparation

  1. Whisk dressing ingredients together and let rest for 30 minutes.
  2. Cook udon noodles according to package instructions. Drain and set aside.
  3. Toss walnuts, noodles, vegetables and herbs together. Add enough dressing to coat vegetables and walnuts, and serve.