2 cups soba noodles, cooked
1 cup pomegranate seeds
2 tablespoons fresh mint, chiffonade
1/2 cup romaine lettuce, shredded
1/2 cup carrot, julienned
1/2 teaspoon salt
1 tablespoon sugar
1/4 cup white vinegar
1/4 teaspoon cayenne pepper
Pecan Ginger Dressing:
1/4 cup pecan pieces, toasted
1 tablespoon butter
2 teaspoons salt
1/4 cup lemongrass, slivered
2 tablespoons garlic, fresh, sliced
2 tablespoons ginger, fresh, sliced
1 tablespoons turmeric, fresh, sliced
14 ounces can coconut milk
1 tablespoon soy glaze
2 tablespoons Sriracha sauce
- Make the Pickled Carrots: Combine all ingredients in mixing bowl until well incorporated. Marinate for five minutes. Yield: 1/2 cup
- Make the Pecan Ginger Dressing: In sauté pan on medium heat, heat butter and salt, and sauté the lemongrass, garlic, ginger, turmeric until wilted. Add the coconut milk, soy glaze, and bring to a simmer. Cook for 10 minutes. Blend in a blender until smooth. Strain and place back in blender. Add remaining ingredients (Sriracha sauce and pecan pieces). Blend until smooth. Yield: 2 cups.
- Combine the first 3 ingredients with the Pickled Carrots and Pecan Ginger Dressing. Mix in mixing bowl until well incorporated.
- Place in serving bowl and garnish with the shredded lettuce.