Asian Inspired Greens and Noodle Bowl at the Buford Highway Farmers Market

Travel, discovery, good food, laughter, fun? That's all part of a Buford Highway Farmers Market tour.  Last night was no different! I led a group of culinary adventurers from Urban Explorers through my favorite spots in the market. As we toured, I pointed out tips, tricks and techniques of "working" the market.

The long runway of Asian greens and veg is one of my favorite landing spots in the store - where else can you find bamboo shoots, lotus root, Korean red leaf lettuce, Chinese celery and ten different kinds of choy? This salad was created by a variety of these glamorous and tasty greens and vegetables.

If you're not lucky enough to find all these greens - search out what you can! You can obtain napa cabbage, bok choy, green onions, purple cabbage, romaine, bibb lettuce, or the like almost anywhere. Just make sure to add add variety to make your salad colorful.

The base of the salad is cooked Asian noodles. I scored some fresh pumpkin noodles in the asian prepared foods section of the market, you can use rice noodles, too. We topped the salad with a couple of slices of lotus root, you could use sliced water chestnuts for the same kind of crunch.

Swap out the greens, switch out the veggies - don't let anything stop you from whipping up this gorgeous salad full of greens and noodles!

Asian Inspired Greens and Noodle Bowl

1 (12 – 16 OZ) Noodles

4 Cups Asian Greens, shredded

2 Cups Shredded Carrots

1 Cup Shredded Purple Cabbage

1 Cup Shredded Napa Cabbage

1 Cup Basil, chiffonade

1 Cup EACH Chopped Cilantro and Mint

1 Cup Chopped Peanuts

3 TB Lime Juice

2 TB Tamari or Braggs Liquid Aminos

1 TB Rice Vinegar

1 TB Avocado or Canola Oil

1 TB Dark or Toasted Sesame Oil

1 Tsp Honey

1 TB Minced Hot Chili

Sliced Lotus Root or Water Chestnuts

Toasted Sesame Seeds for garnish

Step One Cook the noodles as per the package and place in 6 individual bowls.

Step Two Combine the greens, carrots, cabbages, herbs and peanuts in a large bowl. Make the dressing by shaking the juice, vinegar, oils, honey and chili together in a jar. Toss with the salad and place on each bowl, garnishing with lotus root and sesame seeds. 

Healthy Chef Partyologist Nancy Waldeck loves sharing food, fun, adventure in her classes at Buford Highway Farmers Market, all over Atlanta and the world! If you like this recipe, you can have more like it when you sign up for the Friday Four, a weekly e-zine with a healthy recipe, two kitchen tips and a wine pairing under $20. Why don't you join me on Fridays? Check it out here - The Friday Four by Taste and Savor's Chef Nancy