Chinese Noodle Salad With Summer Squash & C Recipe
Yield: 8 CupsRecipe by luhu.jp
Ingredients:
2 tbsp: Toasted sesame oil,
2 tbsp: Light soy sauce,
2 tbsp: Tomato juice,
2 tbsp: White wine vinegar,
2 tbsp: Apple or orange juice,
2 cup: Noodles (eggless), rinsed, drained, chilled
3 cup: Cabbage or bok choy, shredded
1 cup: Yellow squash, shredded
1 cup: Zucchini, shredded
1/2 cup: Daikon or other radish, sliced
1/4 cup: Scallions or chives, thinly sliced
1/4 cup: Carrot, shredded
1: Garlic clove, minced
4 tsp: Sesame seeds, toasted
ds Ground nutmeg,
6 tbsp: 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
Source from luhu.jp
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
Source from luhu.jp