Riverland Farm

Refreshingly light and crunchy salad.




"The Food You Crave" by Ellie Krieger

Prep Time

20 minutes


  • 4 oz soba noodles or whole wheat spaghetti
  • 1 large shallot thinly sliced
  • 1 large carrot shredded
  • 1 red pepper seeded and sliced into thin strips
  • 1/3 cup sliced fresh basil
  • 1/3 cup thinly sliced mint
  • 1 tbsp chopped fresh cilantro
  • 1 head bibb or butter lettuce


  • 1/4 cup rice vinegar
  • 1 tsp. sugar
  • 1 tbsp. walnut or canola oil
  • 1/2 tsp sesame oil
  • 1 clove garlic, finely minced
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. finely grated lime zest
  • 1 tsp. fresh lime juice
  • 1/2 tsp fish sauce or 1 tsp. soy sauce


To make salad: Bring large saucepan of water to boil and cook noodles. Drain and let cool. In medium bowl, combine noodles with the shallot, carrot, bell pepper, basil, mint, cilantro.

To make dressing: In a small bowl whisk together rice vinegar, sugar, walnut oil, sesame oil, garlic, pepper flakes, lime zest, lime juice, fish sauce. salt to taste. Add dressing to noodle salad and toss lightly to coat. To serve, scoop spoonfuls of the noodle salad into lettuce leaves and eat out of hand.

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