Chinese Noodle Salad with Summer Squash & Cucumbers
2 tablespoons of toasted sesame oil
2 tablespoons of light soy sauce
2 tablespoons of tomato juice
2 tablespoons of white wine vinegar
2 tablespoons of apple or orange juice
2 cups of noodles (eggless); rinsed,
3 cups of cabbage or bok choy;
1 cup of yellow squash; shredded
1 cup of zucchini; shredded
1/2 cup of Daikon or other radish;
1/4 cup of scallions or chives; thinly
1/4 cup of carrot; shredded
1 Garlic clove; minced
4 teaspoons of sesame seeds; toasted
dash Ground nutmeg
6 tablespoons of dry-roasted cashews; chopped
Squash or chive blossoms,
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. Yields: 8 CupsSource: Veggie Life, May 94/MM by
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Bok Choy Pak Choi Chinese Cabbage 999 + Seeds
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