Summer is nearly here!!!
As if I have to tell you, right?
Memorial Day is right around the corner, welcoming the season of picnics in the park, smells of charcoal and lighter fluid, stinging sunburns, and my love affair with our new oscillating fan. At some point we’re going to figure out where our BBQ fits at this new place, but in the meantime there’s plenty more warm-weather foods to indulge in without firing up the grill. One of my all-time favorites: pasta salad! Now don’t go thinking that all pasta salads have to involve little bow-ties and huge chunks of raw veggies (though, in reality, I’d eat any kind set in front of me)…pasta salads can travel the world!
Today’s version is Asian fusion: Sesame Soba Salad (say that five times fast); a light, bright, healthy little bowl of summery goodness.
For the Salad:
- 2 cups Soba Noodles (cooked and rinsed)
- 1 cup shredded purple cabbage
- 1/2 cup chopped snow peas
- 1/2 cup julienned carrots
- 1/2 cup julienned red bell peppers
- 1/3 cup diced green onion
- 2 tbsp. sesame seeds
- 2 chicken breasts, cooked and sliced
For the dressing:
- 3 tbsp. sesame oil
- 1 tbsp. soy sauce
- 1 or 2 tsp. of red pepper flakes
- 1 tsp. ground ginger
Your soba noodles are cooked, rinsed, and have been set aside in the refrigerator to cool. Julienne, slice, and chop your way through the vegetables on the ingredient list above and put that all in a large mixing bowl. In a separate, small bowl, thoroughly whisk together the ingredients in the dressing. If you’re not a fan of a spicy kick, start with just a smidge of the pepper flakes and ginger, and give it a taste before you add more.
Now add the cool soba noodles to the vegetables and pour over the dressing. Sprinkle the sesame seeds and add your sliced chicken, then gently fold in all the ingredients until they’re all mixed together and happy.
Serve in chilled bowls, accompanied by a nice glass of crisp white wine or perhaps………cold sake.