Chinese Noodle Salad with Summer Squash and Cucumbers
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CATEGORY
CUISINE
TAG
YIELD
Vegetables, Eggs, Grains
Chinese
Vegetables, Salads, China
8
Cups
INGREDIENTS
2
tb
Toasted sesame oil
2
tb
Light soy sauce
2
tb
Tomato juice
2
tb
White wine vinegar
2
tb
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
ts
Sesame seeds; toasted
ds
Ground nutmeg
6
tb
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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