Udon Noodle Salad with Peanut Dressing

Happy New Year!!

If you’re like me (and the rest of the western world), you have a renewed interest in eating healthy now that the new year is here. The last few weeks of 2021 I admit that I gave in and allowed myself to enjoy the sugar, white flour and alcohol that I knew were not the best choices for my health, but that gave me comfort, conjured memories of Christmases past and allowed me to share in holiday traditions with family and friends.

But now that the party’s over, so to speak, and a few pounds have crept on, it’s time to buckle down and make better choices.

My health goal this year is to decrease the amount of animal protein, and increase the amount of vegetables, I eat. I am lucky that I have always loved veggies. In fact, I ate so many carrots as a kiddo that I turned orange. No joke. I did hate mushrooms and didn’t eat Brussels sprouts for the longest time, but I’m over that. There isn’t a veggie I won’t eat, either raw or cooked.

One thing I’ve been making frequently lately is an Udon Noodle Salad with a Peanut Dressing. Heavy on the veggies and light on the noodles, the dressing literally makes this salad “the bomb”. It does require a bit of prep, so give yourself an hour or so to cook the noodles and chop all the veg. Then give it an hour in the fridge to chill and allow the flavors to combine. The type of vegetables you add is entirely up to you, but here’s what I typically put into mine.

Udon Noodle Salad

Dressing:

1/2 cup crunchy peanut butter
1/2 cup coconut cream
1 tsp. grated fresh ginger root
2 cloves garlic, minced
3 Tbsp. rice wine vinegar
3 Tbsp. soy sauce or coconut aminos
1 Tbsp. toasted sesame oil
1/4 tsp. crushed red pepper flakes (or less, to taste)
1 tsp. brown sugar

Salad:

8 oz. cooked udon noodles
1-2 stalks celery, chopped
1-2 carrots, grated
1 cup red cabbage, shredded
2 inches daikon radish, grated
1 red bell pepper, chopped
2 green onions, finely chopped
1/2-1 cup edamame
2 Tbsp. cilantro, finely chopped

Toppings:

2 Tbsp. toasted sesame seeds
1 cup dry-roasted peanuts, chopped
Grilled chicken, shrimp or tofu (optional)

Salad with half a grilled chicken breast on top. Yum.

Directions:

Combine all the dressing ingredients, whisk until smooth and set aside. If you want the dressing smooth instead of a little chunky, whirl it in a blender.

Cook the noodles according to package instructions. Drain and allow to cool completely.

Chop and grate all your veggies. Add to the cooled noodles. Pour over the dressing, a little at a time in case it’s too much for you, and toss the whole lot. Stick the salad in the fridge for a half hour to an hour to chill.

When ready to serve, sprinkle on the sesame seeds and peanuts. Serve with grilled protein on top if you choose.

This is an absolutely delicious salad. I love having it for lunch with a ginger ale!