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Cold Asian Noodle Salad (Easy Gluten Free Recipe)

Crunchy fresh vegetables and white meat chicken in an addictive sesame soy dressing
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Servings 8

Ingredients
  

Salad

  • 1 lb. Asian rice noodles
  • 1 orange, yellow or red bell pepper
  • 1/2 head red cabbage
  • 1/2 head green cabbage
  • 1 rotisserie chicken breast
  • 1 bunch scallions (green onions)
  • 1 bunch fresh cilantro

Dressing

  • 1/2 cup gluten free soy sauce
  • 1/3 cup rice vinegar
  • 1/2 cup sesame oil
  • 1/2 cup canola oil
  • 3/4 cup mayonnaise
  • 1 tsp. minced garlic
  • 1/2 cup sugar
  • 1/2 tsp. red pepper flakes

Instructions
 

  • Cook noodles according to package directions and rinse with cold water. Set aside.
  • Shred the cabbage into thin strips, either by hand or using the grater attachment of a food processor.
  • Cut chicken into small cubes.
  • Remove the seeds from the bell pepper and dice. Dice the scallions. Roughly chop the cilantro.
  • Place cold noodles and vegetables into a large mixing bowl.
  • Combine all dressing ingredients together in a large bowl and whisk until incorporated. Alternately, pour all ingredients into a mason jar, seal tightly and shake vigorously until incorporated. Pour over salad and gently fold it all together. Store in the refrigerator.
Keyword gluten free, healthy, low fat
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