Name: Rice Noodle Salad with Beets, Carrots, and Herbs
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: Sauce; 4 Tbsp soy sauce (tamari, if you need this to be GF!); 2 Tbsp toasted sesame oil (+ more for noodles); 1 Tbsp rice wine vinegar; 1 tsp sriracha; 2 Tbsp fresh lime juice; 1 tsp fish sauce; 2 Tbsp water; The Rest; 12-18 oz. dry rice noodles (this will vary from person to person!); 1 large bunch kale; 2 large carrots; 2 large beets; 6 green onions; 1 cucumber; 2 cups cilantro; 1 cup fresh mint; 1 cup sliced almonds; 2 Tbsp black sesame seeds

Ingredients

Units Scale

Sauce
4 Tbsp soy sauce (tamari, if you need this to be GF!)
2 Tbsp toasted sesame oil (+ more for noodles)
1 Tbsp rice wine vinegar
1 tsp sriracha
2 Tbsp fresh lime juice
1 tsp fish sauce
2 Tbsp water
The Rest
12-18 oz. dry rice noodles (this will vary from person to person!)
1 large bunch kale
2 large carrots
2 large beets
6 green onions
1 cucumber
2 cups cilantro
1 cup fresh mint
1 cup sliced almonds
2 Tbsp black sesame seeds

Instructions

Whisk together all the sauce ingredients, and set aside.
Bring 8 cups of water to a boil. Remove from heat and add the rice noodles. Cover, and let sit for 7 minutes. Test a noodle at 7 minutes, and cook until slightly underdone. Drain, and rinse thoroughly with cold water. Drain again, and toss with a tsp of toasted sesame oil. Set aside.
Prepare the veggies in your food processor: remove the kale ribs, and use the s-blade to chop into fine pieces. Shred the carrots and beets. Slice the green onions and cucumber, and again use the s-blade to chop the cilantro and fresh mint. You can mix all of the veggies together, or keep them separated!
To assemble, take a large handful of rice noodles, a handful or two of the veggies, and top with a few Tbsp of sliced almonds, and a 1/2 tsp black sesame seeds. Mix it all together, and enjoy!