Thursday, August 4, 2016

Foodie Fridays: Asian Noodle and Vegetable Salad

My recipe for Asian Noodle and Vegetable Salad is loosely based on the salad ingredients from a recipe for Soba Noodle & Raw Veggie Salad plus the dressing from a recipe for Healthy Asian Noodle Salad.  I changed ingredients based upon my preferences and what I had available in the house.  This side dish could easily become a complete meal with the addition of chicken, shrimp, tofu, or any other protein of your choice.  It is a perfect recipe for hot summer weather as the only cooking required is the boiling of the pasta.  Make this salad early in the day and you will have an instant side dish ready for lunch or dinner!

Asian Vegetable and Noodle Salad

6-8 oz. whole wheat spaghetti, cooked and drained
1 large red bell pepper, thinly sliced
2 carrots, peeled and shredded
6 oz. frozen shelled edamame, thawed
4-6 green onions, sliced
2 yellow summer squash, quartered lengthwise and thinly sliced
1/2 small head red cabbage, thinly sliced
Peanut Butter Dressing (see below)
roasted, salted peanuts

Combine all of the ingredients except the dressing and peanuts in a large bowl.  Pour the dressing over and toss until well mixed.  Chill for several hours before serving.  Serve cold or at room temperature, topping each serving with a handful of peanuts.  Serves 6-8.

Peanut Butter Dressing: In a small bowl, whisk together 4 T. peanut butter, 2 T. peanut or canola oil, 2-4 T. soy sauce, 2 T. rice vinegar, the juice of one lime, 2 tsp. sesame oil, and 1 tsp. minced fresh ginger.

Note: Next time I will add about 2 T. sweet chili sauce to the dressing, something I had intended to do this time but forgot!

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