Chinese noodle salad with Dandelion Greens

I had a bunch of fresh dandelion greens in the refrigerator that were just screaming noodle salad. I really enjoyed prepping all the veggies for our salad. It was worth taking the extra time to do so.

Prep your salad ingredients:

  • 1 bunch dandelion greens soaked in lime juice or vinegar to cause them to wilt
  • 1 stalk celery cut at an angle
  • 1 carrot cut into matchsticks
  • 1 red pepper cut into thin strips
  • 1 cucumber cut at an angle
  • 3 to 4 mint leaves in thin strips
  • cilantro to taste

Prepare your dressing:

  • 1/2 cup natural peanut butter
  • 1 tsp vegetarian Worcestershire sauce
  • 1 tsp rice vinegar
  • juice of one fresh lime
  • Sriracha sauce to taste
  • 1/2 tsp grated ginger (or I steeped fresh ginger in hot water and used it to thin the peanut butter because I don’t like the feel of ginger under my teeth)
  • 2 tbsp chili oil

I used a flat rice noodle which I prepared by soaking them for a couple of minutes in boiling water. I then rinsed the noodles in cold water to cool them down for the salad.

Next time I make this, I need to make sure I allow enough time for the greens to wilt. Other than that, I think this salad is going to be a summer staple!


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