Chinese Noodle Salad with Summer Squash and Cucumbers
| Yield: | 8 Cups |
| Categories: | Salads, Chinese, Vegetables |
| 2 | tb | Toasted sesame oil |
| 2 | tb | Light soy sauce |
| 2 | tb | Tomato juice |
| 2 | tb | White wine vinegar |
| 2 | tb | Apple or orange juice |
| 2 | c | Noodles (eggless); rinsed, drained, chilled |
| 3 | c | Cabbage or bok choy; shredded |
| 1 | c | Yellow squash; shredded |
| 1 | c | Zucchini; shredded |
| 1/2 | c | Daikon or other radish; sliced |
| 1/4 | c | Scallions or chives; thinly sliced |
| 1/4 | c | Carrot; shredded |
| 1 | Garlic clove; minced | |
| 4 | ts | Sesame seeds; toasted |
| ds | Ground nutmeg | |
| 6 | tb | Dry-roasted cashews; chopped to garnish |
| Squash or chive blossoms, to garnish |
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