Chinese Noodle Salad With Summer Squash And Cucumbers
chinese, salads, vegetables
2 tablespoon toasted sesame oil
2 tablespoon light soy sauce
2 tablespoon tomato juice
2 tablespoon white wine vinegar
2 tablespoon 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 teaspoon sesame seeds; toasted
1 dash ground nutmeg
6 tablespoon dry-roasted cashews; chopped to garnish
1 squash or chive blossoms, to garnis; h
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
Yield: 8 cups