With all the summer parties, picnics and boat outings, finding food that is “sun friendly” is sometimes a challenge. When refrigeration is not available, look for recipes that are dairy free. Forget the same old potato and macaroni salads that are drowning in mayonnaise. Try a Southwest bean salad, a Mediterranean lentil salad or the Asian noodle salad I am about to share with you. I originally posted this dish four years ago on my Livejournal blog and it’s still a favorite with my family and friends. Make it a day or two ahead when entertaining, or make a batch to keep in your fridge for an easy lunch or a side to any meal. It’s quick and easy!
Asian Noodle Salad
2Tbsp. sesame oil ¼ cup vegetable oil
1/3 rice wine vinegar ½ cup soy sauce
juice & zest of 1 lime 2 cloves crushed garlic
1Tbsp. minced ginger 1tsp. black pepper
1Tbsp. cornstarch 2Tbsp. brown sugar
2Tbsp. plum wine (optional)
Whisk all the ingredients together and set aside.
1 lb. spaghetti (white or whole wheat) 1-cup julienned carrots
1-cup small broccoli florets ½ cup scallions
½ cup red onion sliced thin 2 Tbsp. sesame seeds
1 ½ cup red, yellow & orange peppers julienned
Mix dressing into spaghetti. Add the vegetables. Mix well. Add sesame seeds. The dressing will take a little while to absorb into the pasta.