Lighter Asian Noodle Salad

If you are craving Asian flavors, but not looking for a lot of salt and fat then you should try this salad.

Recipe adapted from Food Network

Ingredients:

1/8 cup extra virgin olive oil

1/8 cup reduced sodium soy sauce

1 tablespoon minced fresh ginger

2 tablespoons honey

½ tablespoon sesame oil

1 tablespoon powdered peanut butter

Juice and zest of 1 lime

1 garlic clove diced

½ cup cashews

1-2 carrots shaved into noodles or 1 cup matchstick carrots

¼ cup fresh mint

¼ cup fresh basil

1 zucchini cut into noodles or thin slices

1 Persian cucumber sliced

1 bell pepper sliced

1 bag red or green cabbage shredded

Note: I had leftover blanched asparagus from another recipe so I used that instead of zucchini in the pictured dish. 

Directions:

1. Dressing- Whisk the olive oil, soy sauce, ginger, honey, sesame oil, garlic, powdered peanut butter, and lime juice in a bowl. 
2. Toast the cashews in a dry skillet over medium heat until golden 2-3 minutes. 
3. In a large bowl combine the carrots, mint, basil, zucchini noodles, cucumber, bell pepper, cabbage, and toasted cashews.  Mix to combine. 
4. Add the dressing and gently toss to coat the salad. 
5. Enjoy!