For the salad: 

1 12‐ounce package udon noodles
2 quarts sliced or chopped Napa cabbage
1 cup shredded carrots
1/4 cup chopped cilantro
1/2 cup finely sliced green onions
1/2 cup roasted California walnuts (roughly chopped or pulsed in food processor)

For the dressing: 

1/4 cup extra‐virgin olive oil
1/4 cup roasted walnut oil
1/4 cup lime juice
1/4 cup soy sauce (reduced‐sodium)
1/8 cup (or to taste) Thai garlic‐chili sauce (This prepared sauce can be found in most major grocery stores) Sea or kosher salt to taste

Procedure:

• Whisk dressing ingredients together and let rest for 30 minutes.
• Cook udon noodles according to package instruc ons. Drain and set aside.
• Toss walnuts, noodles, vegetables and herbs together. Add enough dressing to coat vegetables and walnuts, and serve.

Recipe courtesy of California Walnuts