This salad is very flexible and can incorporate whatever vegetables you have on hand. Thinly sliced cabbage is an excellent addition. You can use carrots, cucumbers, celery, kale, peppers, fennel, zucchini, or any of your favorite fresh produce. Long noodles work best in this recipe. If you don't have any Chinese noodles available, you can use spaghetti or other long pasta.
Servings: 6-8 servings
Author: Mary Gillespie
Ingredients
Salad:
8cups/ 2 liters assorted vegetablesthinly sliced
2green onionsgreen tops included, thinly sliced
3cups/ 750 ml cooked noodlesrinsed and cooled
Salad Dressing:
1/2cup/ 125 ml peanut butter
1/3cup/ 80 ml sweet Asian chili sauceyou can find this in the import or condiment section of most grocery stores
1tablespoon/ 15 ml lime juice
1clovegarlicminced (or 1/2 teaspoon / 2.5 ml dried garlic powder)
1tablespoonminced fresh gingeror 1-1/2 teaspoons / 7.5 ml dried
1/4teaspoon/ 1.25 ml ground pepper
1/2cup/ 125 ml warm water
1tablespoon/ 15 ml soy sauce
1teaspoon/ 5 ml sesame oil
1/2teaspoon/ 2.5 ml dried chili flakes
2tablespoons/ 30 ml sesame seeds or 1/4 cup / 60 ml chopped peanutsoptional
Instructions
In large mixing bowl, toss vegetables, green onions and noodles together until mixed.
In separate bowl, combine all of the dressing ingredients and whisk together until it is smooth. (You can also add them to the bowl of a food processor and blend until smooth.)
Pour dressing over vegetables and noodles in bowl.
Toss until the dressing is evenly distributed over the salad. Sprinkle with sesame seeds or peanuts (if using) before serving.
Recipe Notes
Try to cut vegetables to a uniform thickness for this recipe. Long, thin strips will be the most appealing.