Rainbow Noodle Salad

Rainbow Noodle Salad

adapted from Food Network

Katie Lee from the Food Network  created a copy cat recipe of a salad from the Spring Café Aspen. She increased the noodles to make it a heartier meal. I reduced the noodles to make it more of a side dish.

Makes 2 servings                                                                6 WW pts / serving

Dressing:
2 Tbsp. rice wine vinegar
1 Tbsp. white miso
1 1/2 tsp. fresh lime juice
1 1/2 tsp. soy sauce
1 1/2 tsp. sugar free maple syrup
1/2 clove garlic, grated
1/2-inch piece fresh ginger, grated
1 Tbsp. avocado or olive oil
1 Tbsp. water
1 tsp. toasted sesame oil

Salad:
3 ounces rice noodles, cooked according to package directions
1 1/2 cups shredded kale
1/2 cup shredded romaine lettuce
1/4 cup shredded carrots
1/2 cup finely chopped cauliflower
1/2 cup shredded purple cabbage

1. Make the dressing by whisking together the rice wine vinegar, miso paste, lime juice, soy sauce, maple syrup, garlic, ginger, avocado oil, water and sesame oil; Set aside..
2. In a large bowl, combine the noodles, kale, romaine, carrots, cauliflower, and cabbage.
3. Add the dressing and toss until well combined. 
4. Serve at room temperature or cold. 

Enjoy!