This autumn sangria celebrates warming fall spices and juicy honey crisp apples in a one delicious sip. Make ahead and share with friends, the flavours get even better the longer it “marinates” in the fridge. …
Autumn Honeycrisp Sangria
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Butternut Squash Tacos with Chipotle Cashew Crema
The most satisfying way to enjoy this season’s hottest vegetable, the butternut squash? In an epic taco of course….
Vietnamese-Inspired Cold Noodle Crunch Bowl
This Vietnamese-inspired noodle bowl is a real banger.
Your *new* salad of the summer, if you will.
With a tangy-spicy sesame dressing and every crunchy vegetable in the book, I really pulled out all of the stops for you with this one.
The bounty of fresh herbs, lime juice and cold noodles are inspired by the vibrant eats of Vietnamese cuisine. To make it a more complete meal, I often serve this with grilled chicken or tofu. You can double up the dressing and use some of it as a super punchy marinade.
This Vietnamese-inspired noodle bowl is the perfect “having friends over” meal or “picnic in the park on a hot Saturday” meal.
Just bring the dressing alongside and toss right before serving.
Crunchy, flavourful bliss.
Vietnamese-Inspired Cold Noodle Crunch Bowl
Ingredients
For the Noodle Bowl:
- 2 cups green cabbage, thinly sliced
- 1 carrot, grated or shaved into ribbons
- 2 cups salad greens I use arugula or baby kale
- 2 mini cucumbers, thinly sliced
- 225 g rice noodles, medium thickness
- 3 green onions, thinly sliced
- 1 handful cilantro leaves and stems, roughly chopped
- 1 handful fresh mint leaves, thinly sliced
- 1/4 cup roasted peanuts, roughly chopped
- 1/4 cup toasted coconut chips (sweetened or unsweetened works)
- 1 tbsp toasted sesame oil
Spicy Sesame Dressing:
- 2 tbsp chili garlic sauce or sriracha
- 2 tbsp maple syrup
- 3 tbsp neutral oil
- 2 tbsp tamari or soy sauce
- 1 tbsp toasted sesame oil
- 1.5 tbsp fish sauce omit for plant-based
- 3 tbsp apple cider vinegar
- 1 clove garlic
- 1 tsp fresh ginger
Optional Toppings
- 1-2 lime wedges
Instructions
Cook rice noodles according to package directions. Rinse noodles under cold water. Shake the colander to remove any excess water.
Return noodles to pot, add sesame oil and toss to combine. Use scissors to roughly chop noodles into half-sized pieces (this makes them easier to eat) Set aside.
In a food processor or blender, combine all dressing ingredients. Blend for 10-20 seconds, until combined. Taste and adjust seasoning to taste. (More oil to reduce acidity, more garlic, a squeeze of lime to freshen it up)
In a large bowl, add noodles, cabbage, carrot, greens, cucumber, green onions, cilantro and mint. Toss well to coat.
Garnish with peanuts, coconut, watermelon radish slices, or any other beautiful things your heart desires.
Serve salad in your favourite bowl, with dressing drizzled over top, to taste.*
Notes
Salad can be made ahead. Keep dressing, noodles and veggies in their own containers. Drizzle a little extra sesame oil on noodles to ensure they don't clump together.