Great Everyday Meals Magazine | By Momma Cuisine Spring/Summer 2017 | Page 9

Unicorn Noodle Salad
Ingredients
» »
» »
» »
» »
» »
» »
» »
» »
» »
5 cups water
1 red cabbage
1 teaspoon lemon juice
1 pound wide rice noodles (or
any rice noodles you like)
2 cups carrot ribbons
1 cup sliced radishes
1/4 cup chopped scallions
1 cup sliced yellow red bell
pepper
Your favorite vinaigrette
Cut the cabbage in quarters. Boil water in a large pot on medium heat.
Add the cabbage and cook until the water turns dark purple. 
Take 3 bowls and divide the dry rice noodles evenly.

Pour the boiling water evenly onto dry noodles and cover with a paper
towel or clean dish towel to keep the steam in and cook the noodles.
For a beautiful purple color, let two bowls of noodles sit in the purple
water for 15 minutes and 10 minutes for the third so it’s not so saturat-
ed with purple color. Drain the noodles.

Take one of the two noodle bowls that has been steeping for 15 min-
utes, add lemon juice and toss. The purple noodles will turn pink. Keep
the other noodles purple. 
Arrange or toss together with other bright vegetables. Toss with your
favorite store-bought or homemade vinaigrette. Makes a perfect side to
your favorite grilled proteins.
April-June 2017 - GEM Food Mag | 9