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

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