Ponzo Noodle Salad

We love the Forks Over Knives Cookbook at our house and look forward to trying new recipes often!  This is one we've made a few times and thought I'd share.  It's a cold salad, which is wonderful in this hot weather.  Of course, I always modify a few things, so here is their recipe, modified.  If you want the original, get the book!  I love it!  So useful!

Ponzo Noodle Salad

1 pound brown rice noodles (whole wheat work too)

2 medium carrots, cut in matchsticks

3 green onions (white and green parts), cut in thin strips

1/2 cup coarsely chopped cilantro 

1/2 cup Ponzo Sauce

Ponzo Sauce

Zest of 2 lemons

Zest of 2 limes

1/4 cup agave

3/4 cup Bragg's Liquid Aminos

1/4 cup water

1/4 cup rice vinegar

Whisk Ponzo Sauce ingredients together and store in refrigerator for up to 1 week.  

Cook the noodles according to package directions.  In a skillet using very little oil or using water to keep moist, cook the carrots.  Drain noodles and rinse with cold water.  In a large bowl, combine all ingredients and mix well.  This is even better the second day!!!!!  Enjoy!!!