Chinese Noodle Salad With Summer Squash And Cucumbers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Chinese | China, Salads, Vegetables | 8 | Cups |
INGREDIENTS
| 2 | T | Toasted sesame oil |
| 2 | T | Light soy sauce |
| 2 | T | Tomato juice |
| 2 | T | White wine vinegar |
| 2 | T | Apple or orange juice |
| 2 | c | Noodles, eggless rinsed |
| drained chilled | ||
| 3 | c | Cabbage or bok choy |
| shredded | ||
| 1 | c | Yellow squash, shredded |
| 1 | c | Zucchini, shredded |
| 1/2 | c | Daikon or other radish |
| sliced | ||
| 1/4 | c | Scallions or chives, thinly |
| sliced | ||
| 1/4 | c | Carrot, shredded |
| 1 | Garlic clove, minced | |
| 4 | t | Sesame seeds, toasted |
| ds | Ground nutmeg | |
| 6 | T | Dry-roasted cashews, chopped |
| to garnish | ||
| Squash or chive blossoms | ||
| to garnish |
INSTRUCTIONS
To prepare the dressing, combine oil, soy sauce, tomato juice, vinegar and apple juice in a bowl; mix well. Set aside. Toss noodles, cabbage, squash, zucchini, daikon, scallions, carrots, garlic, sesame seeds, nutmeg and reserved dressing together. Garnish with cashews and blossoms if desired. Source: Veggie Life, May 94/MM by DEEANNE File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 47
Calories From Fat: 38
Total Fat: 4.4g
Cholesterol: <1mg
Sodium: 14.9mg
Potassium: 73mg
Carbohydrates: 1.7g
Fiber: <1g
Sugar: <1g
Protein: <1g