Broccoli Slaw and Udon Noodles with Lemon Honey Dressing
½ cup slivered almonds toasted, plus two tablespoons
12 ounces shredded broccoli slaw
1 package Organic Udon Noodles, I used Koyo
Lemon Honey Dressing
½ cup olive oil
3 tablespoons lemon juice
1 tablespoon honey
2 teaspoons dried mustard
2 medium cloves garlic, pressed
½ teaspoon sea salt
Freshly ground pepper, to taste
Red pepper flakes, optional
Pink Himalayan sea salt
Small head of Romain lettuce, separated and washed
Cook Udon noodles according to package instructions. Set it aside to cool.
Combine all of the dressing ingredients up to red pepper flakes in a liquid measuring cup and whisk until emulsified.
In a large bowel combine the shredded broccoli slaw, toasted alimony and noodles. Pour the dressing over the mixture and toss until well mixed. Let the slaw rest for about 20 minutes to let the flavors meld. Line a large place with lettuce. Place slaw and Udon noodles on top. Sprinkle two tablespoon toasted almonds and sprinkle with pink Himalayan salt. Serve at room temperature or chill over night.
You can find more of Good Dinner Mrs. Mellen @buzzchomp.com