Sesame Ginger Salmon Salad

Ingredients

• ¹⁄₂ pkg (14 oz/400 g) rice noodles
• 4 cups boiling water
• 2 tbsp Sesame Ginger Dressing Mix or Poke Bowl Dressing Mix
• 3 tbsp low sodium soy or tamari sauce
• ¹⁄₃ cup oil
• ¹⁄₂ cup rice vinegar
• 3 cups sugar snap or snow peas
• 1 bell pepper
• 2 cans (7.5 oz/213 g each) unsalted salmon
• 2 cups shredded red cabbage or coleslaw mix
• 2 cups matchstick carrots

Preparation

1. In a Round or Multipurpose Steamer, combine noodles and boiling water. Ensure noodles are completely submerged. Let stand for 6 min or until tender, stirring occasionally. Drain and rinse under cold water. Shake off excess water as best you can.
2. Meanwhile, combine dressing mix, soy sauce, oil, and vinegar. Dressing makes about 1 cup.
3. Coarsely chop peas. Thinly slice pepper into strips. Drain salmon.
4. To serve, arrange noodles, peas, pepper, cabbage, and carrots in a large serving bowl. Break chunks of salmon on top. Add toppings, if desired. Drizzle with 1⁄2 cup dressing; refrigerate remainder for use another day.