Crispy Asian Noodle Salad for #SundaySupper

Crispy Asian Noodle Salad

It’s time to break out some Asian cuisine…because that is what the entire menu consists of this week for Sunday Supper! I have to admit – I’m quite happy about that, as Asian flavors are so diverse, and they are some of my absolute favorites to enjoy! Today I’m bringing a simple yet delicious Crispy Asian Noodle Salad to the table…

Here’s the thing: it’s in the 90s here in Florida. I’m dying of the heat and humidity. Thinking about consuming hot food right now is pretty much a no-go for me. I am alllllll about cold dishes for the next few weeks.

Crispy Asian Noodle Salad

Inevitably, that leads us to quite a few salads for meals. I’m not opposed to it…being a vegetarian, it comes quite naturally to crave a big bowl of vegetable goodness! But of course, I want to keep things interesting and switch up my vegetables, my flavor combinations, my textures, my dressings, and so on and so forth. An Asian style salad like this one is right up my alley and makes for a great change from the more Mediterranean style salads I tend to put together on the fly.

I have to say, my favorite part of this salad is the addition of the cold rice noodles. I love the texture of rice noodles, and they have become a favorite in place of rice for not only salads, but for stir fry dishes too! I REALLY love that they only take 5 minutes to prepare – soaking them in a bowl of warm water does the trick, and that’s it! No boiling necessary…which is definitely a plus in this heat. No need to turn on the stove?!??! Yes please.

Crispy Asian Noodle Salad

Now, technically this salad is vegetarian, but you could oh so easily add a seafood or meat of your choice to take it over to the carnivorous side. Grilled teriyaki chicken or shrimp would probably be a great option! You could even marinate your meat/seafood in some additional salad dressing (just make a double batch and set some aside for the meat) before grilling it. Ideas: I have them!

I love the mixture of texture and flavors in this dish. The cabbage stays super crunchy, there is sweetness from the bell pepper, the rice noodles add a fun texture, and the dressing brings out notes of sesame. So good! I put this salad together in less than 10 minutes, so trust me when I say that it is a simple dish you should add to your repertoire, either as a side dish or a main course!

Crispy Asian Noodle Salad

5.0 from 1 reviews
Crispy Asian Noodle Salad for #SundaySupper
Prep time
Total time
This Crispy Asian Noodle Salad is SO easy to put together, but is also packed with amazing flavor and texture!
Recipe type: Salad
Cuisine: Asian
Serves: 4
  • 5-6 cups warm water
  • 4 ounces thin rice noodles
  • 16 ounces shredded cabbage
  • ½ cup fresh cilantro, chopped
  • 1 cup carrots, shredded
  • ½ cup red bell pepper, thinly sliced
  • ½ cup raw cashews, chopped
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon fresh squeezed lime juice
  • 1 tablespoon mirin
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon sugar
  1. Fill a large bowl with warm water. Add the rice noodles and allow them to soak for 5 minutes until softened. Drain into a colandar, rinse under cold water, then set aside.
  2. In another bowl, add the shredded cabbage, cilantro, carrots, red bell pepper, and the drained rice noodles. Toss to combine.
  3. In a small bowl, whisk together the soy sauce, lime juice, mirin, sesame oil, and sugar until combined. Drizzle over the salad mixture and toss to combine.
  4. Serve the salad in bowls or plates - sprinkle with chopped cashews to garnish. Enjoy!

Make sure you have room in your stomach for all of the awesome Asian dishes on the menu today!

Small Bites

Soupy Goodness

Big Plates

On the Lighter Side


Oodles of Noodles

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Chocolate Coconut Granola Bars for #SundaySupper

Chocolate Coconut Granola Bars Can you believe it is time for back to school? It’s crazy to think that the summer is technically drawing to an end. It’s especially difficult for me to believe it when our temperatures are in the 90s and it doesn’t seem like we will get any hint of a cool breeze in the air for quite some time. But I digress…with back to school comes back to school snacks. For me, that always means granola bars are going to be involved! Today I have a super easy, super yummy recipe for chocolate coconut granola bars that you are going to love! Chocolate Coconut Granola Bars Very few days in my life have gone by without a granola bar involved. Whether I packed one in my bag each day during the school year, one in my work back to bring to the office, or toted one with me to the studio to eat before or after a Pure Barre class, my life seemingly can’t continue without a snack like this! I sometimes eat them for breakfast…sometimes they are a mid afternoon snack. It doesn’t matter: I just love them! Chocolate Coconut Granola Bars I’ll admit: I have been so guilty of simply buying prepackaged granola bars to fuel my snacking needs. I have said over and over again how much I needed to break myself of that habit and simply make my own. It didn’t seem very hard to do: I just had to make up my mind to do so. Chocolate Coconut Granola Bars And that is just what I did. The great thing about these chocolate coconut granola bars is that they are so simple to put together. The cooking is minimal, and your yield of granola bars will keep you satisfied throughout the week! All you have to do is take 15-20 minutes of your time once a week to put them together, then grab and go as needed until you’ve finished the batch! It’s easy to cut the bars to the perfect size and for different family members. I even cut some of these down into small squares for little snack bites – just enough to satisfy! You can even mix and match new ingredients to make new flavor combinations. Easy peasy. Chocolate Coconut Granola Bars These granola bars are chewy, crunchy, sweet, and even a little hint of savory. There are fruit bits, nuts, chocolate…and the toasted coconut takes it over the top for me! I am such a sucker for anything with toasted coconut! My personal recommendation is to make a big batch of it when you go to make these granola bars, but then set aside the leftovers that aren’t needed in the recipe to use for other things (sprinkle on ice cream or yogurt…mix into cookie dough…make some grilled pineapple parfaits like I did…etc!). Chocolate Coconut Granola Bars I think it’s safe to say I’m officially on the homemade granola bar bandwagon. The less processed, prepackaged foods I can replace in my house, the better! Have you made your own granola bars before? What are your favorite ingredient/flavor combinations?

5.0 from 1 reviews
Chocolate Coconut Granola Bars
Chewy, crunchy, and filled with delicious ingredients - these chocolate coconut granola bars are great for back to school, or any day in general!
Recipe type: Breakfast
  • ¼ cup coconut oil
  • ¼ cup brown sugar
  • ¼ cup honey
  • ¼ cup almond butter
  • 1 teaspoon vanilla extract
  • 1½ cup quick oats
  • ½ cup uncooked quinoa
  • 1 cup dried fruit (I used dates and craisins)
  • ½ cup chopped almonds (unsalted)
  • 1 cup toasted coconut (to toast - place coconut evenly on a baking sheet in an 350 degrees F oven for 8-10 minutes, stirring occasionally until golden brown)
  • 1 cup mini chocolate chips
  1. In a sauce pan over medium low heat, add the coconut oil, brown sugar, honey, and almond butter. Stir the ingredients until incorporated and slightly bubbly, about 8 minutes.
  2. Remove the mixture from the heat and stir in vanilla.
  3. Next, stir in the oats, quinoa, dried fruit, almonds, half of the toasted coconut, and ½ cup of chocolate chips. Toss until the entire mixture is fully coated.
  4. Press the granola bar mixture into an 8x8 inch pan lined with parchment paper until evenly distributed. Finally, sprinkle the remaining chocolate chips and the remaining coconut on top of the bars and press firmly to adhere them to the top of the mixture.
  5. Refrigerate for at least 30 minutes before cutting and serving. Keep refrigerated throughout the week. Enjoy!

Make sure you check out all of the back to school recipes being shared today!

Getting Started On School Days

Ideas for the Lunchbox

After School Snacks and Beverages

School Night Suppers

Sweets to End the Day

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Grilled Pineapple Parfaits to Fire Up the Grill!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FireUpTheGrill #CollectiveBias

Grilled pineapple parfaits

We are deep in the heart of summer now, and we are somehow managing to stay cool in the heat! One of the most important tools in my summer cooking is the grill.  Hands down – it is the best option for creating delicious meals AND keeping the house cool. I try to avoid putting the stove on as much as possible during the summer, since heating up my house is something I want to avoid at all costs! We grill for lunch, for dinner, and even for dessert, as you’ll see today with these delicious grilled pineapple parfaits, layered with tropical goodness and Cool Whip!

Grilled pineapple parfaits

We’ve been enjoying a few get-togethers with family and friends so far this summer, and I have to admit: sometimes I struggle when it comes to dessert. I put all of my energy into putting together an appetizer, an entree, and side dishes: then I panic when I realize I need the perfect sweet note to end the night perfectly! Ah! What to do?!?! Thankfully, the grill can be used for literally every element of the meal, including dessert!

Grilled pineapple parfaits

Have you tried grilled pineapple before? If you haven’t, you need to do it immediately. Pineapple is great on its own, but when it is slightly charred on the grill it gets a slightly caramelized, delicious flavor added into the mix. I adore adding grilled pineapple as an element to our regular dinners (Justin loves it alongside grilled pork tenderloin. We use it as a pizza topping, or even add a slice on top of a burger), but as a dessert you just can’t go wrong!

Grilled Pineapple Parfaits

As I walked into my local Walmart, I was immediately drawn to a HUGE display of beautiful, wonderful pineapples. Its like they were just waiting there for me…alongside a huge bin of Hass avocados (which happen to be another fun item to put on the grill, but that discussion is for another day and time). I was immediately inspired to create a tropical themed parfait for dessert to accompany some grilled pork tenderloin and mushroom risotto. A delicious combination, in my opinion!

Grilled pineapple parfaits

I love that a parfait is easy to assemble: you can even prepare all of the ingredients in advance: all you have to do when it comes time for dessert is layer the items and serve: easy peasy! You can even create your own DIY parfait bar for guests to assemble their own perfect layered dessert. I know when it comes to me, I am notorious for piling on generous dollops of Cool Whip (I may even be guilty of enjoying a few spoonfuls straight from the container) – so good! Thank goodness Walmart and Kraft have my grilling (and dessert) needs covered for less!

Grilled pineapple parfaits

The assembly is a snap, and you can even put together all of the components in advance so you aren’t rushing to put anything together at the end of the meal. I am all for that! Plus, kids can even get in on the fun. Simply layer some cubes of angel food cake (make your own OR pick up one that is already made at the Walmart bakery), sprinkle with toasted coconut and macadamia nuts, a few chunks of grilled pineapple, and a generous dollop of Cool Whip. Repeat the process until your dessert glass is filled, then dig in and enjoy! Can you get enough of the beautiful grill marks on the pineapple? I can’t. It brings out the awesome sugars in the fruit and makes it SO delicious to eat!

Of course, there are always other options for grilled fruit to consider if pineapple isn’t up your alley. When I was shopping I pondered the idea of mangoes and bananas as additional fruits that would taste great with this parfait combination. Tropical flavors – delicious! Of course, I’m partial to the pineapple, but I can totally get on board with almost anything on the grill!

Now, if you’re looking for some more recipe options for the grill, Kraft has come up with a great digital cookbook (that is FREE! You can’t beat that!) you can sift through and get inspired by! And of course, make sure you keep this delicious dessert recipe in mind as well!

Grilled pineapple parfaits

Grilled Pineapple Parfaits to Fire Up the Grill!
Prep time
Cook time
Total time
Grilled pineapple parfaits are the perfect summer dessert - the tropical flavors are a fabulous combination!
Recipe type: Dessert
Serves: 8
  • 1 pineapple, sliced into ½ rounds, grilled
  • 14 ounces coconut, toasted
  • Angel food cake, cubed into ½ inch squares
  • 6 ounces macadamia nuts
  • 8 ounces Cool Whip
  1. First, preheat your grill. When it is ready, place the pineapple rings on the grates and cook for about 3-4 minutes on each side. Remove from the grill and set aside to cool. Then, cut the pineapple into 1 inch slices.
  2. Meanwhile, preheat the oven to 350 degrees F. Place the coconut in a thin layer on a baking sheet and bake for 8-10 minutes, stirring every few minutes until the coconut turns golden brown. Remove from the oven and allow to cool.
  3. To create the parfaits, layer the ingredients as follows: add a few cubes of angel food cake, top with a sprinkle of toasted coconut and macadamia nuts, add some pineapple slices, and then top with a dollop of Cool Whip. Repeat with a second layer, then add a sprinkle of toasted coconut on top for garnish. Serve, and enjoy!


Be sure to check out more delicious Kraft grilling recipes at I’d love to hear your favorite!

Spicy Black Bean Burgers with Habanero Aioli

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #KingOfFlavor #CollectiveBias

Spicy Black Bean Burgers with Habanero Aioli

I’m pretty sure that summer is the perfect time to break out the burger recipes, am I right?!?! There is something about the months of June, July, and August that make me want to break out the sandwich buns, all the fixins, and a refreshing beverage to wash it all down! Justin is all about creating a burger with meat, but when it comes to me, it is ALL about the black bean burger! And in this case, a spicy black bean burger with habanero aioli that will give you a kick in the pants and won’t have you missing the meat whatsoever!

Spicy Black Bean Burgers with Habanero Aioli

I love the flavor profiles you can create with a black bean burger. I immediately want to take mine into a spicy flavor profile, with the use of El Yucateco brand sauces as part of the burger patty AND as a creamy aioli to boot! Layers of spice my friends: that’s what I’m talking about. I have always been a bit of a “hot heat,” so to speak. If it is spicy, BRING IT ON! I perpetually have a shaker of crushed red pepper on hand in my kitchen, as well as black pepper, cayenne, chili powder, and more. And of course: hot sauce. I like to add hot sauce into a plethora of items. I’ll add a dash to my eggs, I’ll mix some in with my ketchup to make it spicy, I’ll add a few dashes in to a bowl of soup for an extra kick. You name it: I’ll add spice to it! For me, the El Yucateco Green Hot Sauce was the perfect pick for this recipe. It features a crisp habanero flavor that pairs well with vegetables, but also blends wonderfully into a creamy dip or spread. On a side note, I want to try stirring some of the El Yucateco Green Hot Sauce into the next batch of ranch dip I make for a party – a spicy kick of goodness! I also love the El Yucateco Red Hot Sauce for a “classic” red hot sauce option for everyday. And when I’m feeling REALLY adventurous – the El Yucateco XXXtra Hot Sauce is an order! Do you dare?

Spicy Black Bean Burgers with Habanero AioliEl Yucateco hot sauce

What I really like about the El Yucateco sauces is that there are quite a few flavor profiles to choose from. From habaneros, to jalapenos, to chipotles, you can select the pepper of your choice for your hot sauce! Of course, I am all about a habanero sauce, but the jalapeno and chipotle options are a little more up Justin’s alley, as he can’t handle the heat QUITE as much as I can! Wimp. Picking up the El Yucateco sauces is a cinch – they are easily found at Publix (for me, in the Ethnic/International Foods section). No matter which flavor you prefer, they definitely take a basic black bean burger and kick it up a notch in the flavor department!

Spicy Black Bean Burgers with Habanero Aioli

Let’s break it down: you’ve got the spicy burger patty, which is great on its own. But then – how about a spicy aioli as well? Paired with a slice of cool avocado (or guacamole), crispy lettuce, and maybe even a slice of pepper jack cheese for even more kick, you’ve got perfection on a bun!

Spicy Black Bean Burgers with Habanero Aioli

And…if you’re really adventurous, you can add another additional dash of El Yucateco Green Hot Sauce on top of your aioli. If you’re brave enough, that is…

I love that you can create these black bean burger patties in advance, which makes it so easy to grab them out of the fridge or freezer and heat them up (in the oven or on the grill) when you have friends and family over for a get together! If you happen to have leftovers, you can even get creative with them – no bun necessary! You could use them in a tortilla as part of a black bean quesadilla, or you can top them with a fried or poached egg at breakfast time: YUM! I may or may not have done that for my morning meal today…

Spicy Black Bean Burgers with Habanero Aioli

Spicy Black Bean Burgers with Habanero Aioli
Spicy black bean burgers featuring a kick that will knock your socks off! Plus a fiery hot habanero aioli to top them!
Serves: 8
  • For the black bean burgers:
  • ½ large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil, plus additional for frying
  • 2 cans (14 ounces each) black beans, rinsed and drained
  • 1 cup shelled edamame
  • 1 tablespoon soy sauce
  • 2 tablespoons El Yucateco Green Hot Sauce
  • ½ cup panko bread crumbs
  • ½ cup fresh corn kernels (or frozen, defrosted)
  • For the aioli:
  • ½ cup mayonnaise
  • Juice from ½ lime (about 2 tablespoons)
  • 1 tablespoon El Yucateco Green Hot Sauce
  1. To make the burgers, start by sauteing the yellow onion and garlic in 1 tablespoon of olive oil over medium heat. Cook until onions are translucent and soft, about 5 minutes. Remove from heat and set aside to cool.
  2. Next, set aside about ¾ cup of the black beans, then add the remaining beans to a large bowl with the edamame and mash them (I used a potato masher). Add soy sauce, El Yucateco Green Hot Sauce, and panko crumbs. Mix until ingredients they are combined. Then, carefully fold in the remaining black beans and the corn into the mix.
  3. Next, create the burger patties. Scoop a generous portion of bean mixture into your (clean) hands and roll into a ball. Flatten on a clean surface and shape into circular patties about ½ inch thick. I made my burgers a size that would fit the buns I had, and this mixture created 8 black bean burger patties.
  4. When patties are shaped, cover and refrigerate for at least 30 minutes.
  5. When you are ready to cook the black bean burgers, preheat your oven to 400° F. Heat a frying pan over medium heat, and add a small amount of olive oil. One or two at a time, set the burger patties in the pan to brown the outsides. Cook for about 3-4 minutes on each side, then remove from the pan and place on a foil lined baking sheet. You don’t have to take this step if you don’t want to, but I like getting the browned/crispy texture on the outside of my burger patties.
  6. When all of the black bean burger patties are browned and on the baking pan, place in the oven and bake for about 12 minutes.
  7. Meanwhile, make the aioli! Add mayonnaise, lime juice, and El Yucateco Green Hot Sauce in a small bowl. Mix well until combined. Use immediately, or store in an airtight container in the refrigerator for up to one week.
  8. When baked, you can serve these burgers immediately, or refrigerate them for later use. If you want to place them on the grill to heat up, wrap them loosely in tin foil and place on the grates for 5+ minutes until warmed through.
  9. Place burger patties on a bun and dress with the toppings desired - the habanero aioli, soem pepper jack cheese, lettuce, guacamole, and more! Enjoy!


…and if that recipe wasn’t exciting enough, you can enter to win a deluxe grilling package, including a grill, a cooler full of El Yucateco, and grill tools! Simply use the widget below to put yourself in the running!

El Yucateco Grilling

Be sure to check out all of the hot sauce options on the El Yucateco website. I’d love to hear your favorite!