Chinese Noodle Salad with Summer Squash and Cashews

(from scorpiohoney’s recipe box)

Categories: Chinese

Ingredients

  • 2 tbsp toasted sesame oil
  • 2 tbsp Braggs liquid aminos
  • 2 tbsp tomato juice
  • 2 tbsp white wine vinegar
  • 2 tbsp apple or orange juice
  • 2 cups cooked fine egg noodles (rinsed, drained, and chilled)
  • 3 cups cabbage or bok choy, shredded
  • 1 cup yellow squash, shredded
  • 1 cup zucchini, shredded
  • 1 1/2 cup daikon radish, sliced
  • 1/4 cup scallions, thin sliced
  • 1/4 cup carrot, shredded
  • 1 clove garlic, minced
  • 4 tsp sesame seeds, toasted
  • dash of ground nutmeg
  • 6 tbsp dry roasted cashews, chopped to garnish
  • squash blossoms to garnish

Directions

  1. Dressing- Combine oil, Braggs, tomato juice, vinegar, and apple juice in a bowl, mix well. Set aside.

  2. Toss noodles, cabbage,squash, zucchini, daikon, scallions, carrots, garlic, sesame seeds, nutmeg, and reserved dressing together. Garnish with cashews and squash blossoms if desired.

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