Szechwan Pasta Salad Recipe
Yield: 14 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Angel hair pasta,
bn Cilantro,
1/2 lbs: Cooked turkey,
1 can: Water chestnuts, dressing-
bn Green onions,
2 cup: Mayonnaise,
1 cup: Mini corn-on-cobs,
3/4 cup: Soy sauce,
Carrots,
1 tbsp: Szechuan hot oil, or to tast
4 tbsp: Toasted sesame seeds,
1/4 cup: Sesame oil,
1/4 lbs: Snow peas,
1 tbsp: Dijon mustard,
Red bell peppers,
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.
Source from luhu.jp
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.
Source from luhu.jp