A refreshingly delicious chilled salad of sesame noodles and baby greens with cucumbers, carrots, basil and a luscious peanut-ginger dressing.
Course:
Salad
Cuisine:
Thai-inspired
Servings: 3-4 servings
Author: Priscilla
Ingredients
8ouncessoba noodles or whole wheat linguine or spaghetti
1tablespoonsesame oil
1cupPeanut-Ginger Dressingrecipe follows
2tablespoonsbasil chiffonade*
Grated zest of 1 orange
Grated zest of 1 lime
Sea salt and freshly ground pepper to taste
1cucumberpeeled, cut in half lengthwise and sliced
4scallionstrimmed and julienned
5oz.bag organic mixed baby greens
Peanut-Ginger Dressing:
¼cupcreamy peanut butterat room temperature Sesame Noodle Salad2
Juice of 1 orange
Juice of 1 lime
¼cuprice wine vinegar
2tablespoonssoy sauce
½teaspoonred pepper flakes
2tablespoonspeeledgrated fresh ginger
3garlic clovesminced
1/2cupcanola or safflower oil
Firstuse a microplane (a must-have kitchen tool) for the orange and lime zest. (I had those cute always-sweet mandarin oranges called "Cuties" in the fridge so used four of those in place of one orange.) Then, cut the fruit in half and squeeze the juices out.
Ina medium bowlwhisk together everything but the oil. Slowly add the oil, and whisk until all the oil is incorporated. Use immediately or refrigerate for up to 6 days. Makes approx. 1-3/4 cups.
Instructions
Prepare the soba noodles or whole wheat pasta as directed on the package. Drain, rinse with cold water, toss with sesame oil in colander, and set aside or refrigerate to chill.
In a large bowl, toss the noodles, dressing, basil, orange zest and lime zest.
Add the cucumbers, scallions, and greens, and toss gently. Garnish.
Toss with the dressing just before serving.
Variations: Feel free to add snow peas, sugar snap peas, julienned yellow bell pepper, sprouts, julienned carrots, toasted sesame seeds, or chopped peanuts.
Recipe Notes
Other greens such as arugula, kale, spinach, or Napa cabbage can be substituted for the mixed baby greens, too.