Szechwan pasta salad
14 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Angel hair pasta |
| ½ | pounds | Cooked turkey |
| bunch | Green onions | |
| 1 | cup | Mini corn-on-cobs |
| Carrots | ||
| 4 | tablespoons | Toasted sesame seeds |
| ¼ | pounds | Snow peas |
| Red bell peppers | ||
| bunch | Cilantro | |
| 1 | can | Water chestnuts; dressing- |
| 2 | cups | Mayonnaise |
| ¾ | cup | Soy sauce |
| 1 | tablespoon | Szechuan hot oil; or to tast |
| ¼ | cup | Sesame oil |
| 1 | tablespoon | Dijon mustard |
| 2 | Garlic cloves; or more | |
Directions
Cook pasta until Al Dente. Dice turkey, bell pepper and peeled carrots. Drain and slice water chestnuts. Remove stems from cilantro and use leaves only, saving a few leaves as garnish. Chop green onions. Slice mini corn cobs. Slice snow peas on diagonal into thin strips. Toast sesame seeds and reserve 1 TBL for garnish. Toss all ingredients together. Dressing: Combine all ingredients in food processor and process until well-blended. Add to salad and toss.
Garnish with toasted sesame seeds and cilantro. Makes 14 cups. Recipe from LEXI KERN As used by Terry Grant at her restaurant in Tucson.
NOTE: I double the turkey, snow peas and corn cobs in this recipe.
The dressing is also wonderful for turkey or chicken salad with jicama, red pepper, and green onions.