Chinese noodle salad with summer squash and cucumbers
8 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Toasted sesame oil |
| 2 | tablespoons | Light soy sauce |
| 2 | tablespoons | Tomato juice |
| 2 | tablespoons | White wine vinegar |
| 2 | tablespoons | Apple or orange juice |
| 2 | cups | Noodles (eggless); rinsed, drained, chilled |
| 3 | cups | Cabbage or bok choy; shredded |
| 1 | cup | Yellow squash; shredded |
| 1 | cup | Zucchini; shredded |
| ½ | cup | Daikon or other radish; sliced |
| ¼ | cup | Scallions or chives; thinly sliced |
| ¼ | cup | Carrot; shredded |
| 1 | Garlic clove; minced | |
| 4 | teaspoons | Sesame seeds; toasted |
| dash | Ground nutmeg | |
| 6 | tablespoons | Dry-roasted cashews; chopped to garnish |
| Squash or chive blossoms, to garnish | ||
Directions
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