Black rice noodles (which are really a lovely shade of dark purple), red bell peppers, bright green edamame, orange carrots, and purple cabbage, in a sesame-soy dressing, make a vibrant, rainbow-colored main dish.
After weeks of holiday indulgence, we’re always ready for some post-New Year’s clean eating. This simple bowl of red rice (an earthy whole grain), shredded carrots and cabbage, and edamame is kept interesting with homemade peanut sauce.
Nostalgia for a childhood favorite (Ramen noodles) and the new habit of cabbage-based salads for dinner has introduced this to our dinner rotation. Cilantro, bell peppers, and a vinaigrette of ginger, lime, and jalapeño keep the salad fresh.