Recipe: Asian Carrot Noodle Salad
Description: I wanted to make something that my picky DD would eat on a night when I was trying to make Japanese food.  So I paired two of her favorite foods!  I used green vegetable flavored noodles I got from my local Asian market, but you can use linguini or even spaghetti.
Ingredients: [{"text": "2 ounces long thin noodles (about 1 c. cooked)"}, {"text": "1 lb carrot"}, {"text": "1 teaspoon salt"}, {"text": "1 tablespoon rice wine vinegar"}, {"text": "1 tablespoon hot water"}, {"text": "1 tablespoon sugar"}]
Instructions: Depending on your noodles, you may need to start cooking them before or after you slice the carrots.  Mine only take 5 minutes so I did them afterwards.Regardless start boiling your water for them now.
Wash and peel your carrots.  With your vegetable peeler make long carrot &quot;noodles&quot;.  This is the bulk of the prep time.  If I find an easier way to do this, I will amend this recipe.
Sprinkle the carrot peels with salt to draw out moisture.  In a few minutes they will be quite limp (like cooked noodles).  If you are using fast cooking noodles, now would be the time to cook them.
Mix the last three ingredients.
Mix the limp carrot strips, the cooked and drained noodles, and the sauce mixture.  
Refrigerate at least one hour before serving(the cook time listed), but can be made as much as 24 hours ahead of time.
