Recipe: Rice Noodle Salad


8 oz. rice noodles
1 carrot, grated
4 green onions, finely chopped
2 cups shredded lettuce
4 oz. veggie “ham” cut into thin strips
1/4 cup soy sauce
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tsp. rice syrup
1 clove of garlic, smashed


Mix soy sauce, olive oil, rice syrup, garlic and vinegar together. Cook noodles according to package direction. Plunge into cold water, then drain. Add vegetables, meat substitute and dressing and mix well. Serve at room temperature or chill.