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Salad
6 - 8 servings
10 minutes
20 minutes
Chef Tom Fraker
1 package fresh Chinese noodles
2 Melissa’s Mini Cucumbers, ends trimmed, julienned
2 carrots, ends trimmed, peeled, julienned
1 red bell pepper, stem and seeds removed, julienned
1 cup Sno peas, strings removed
1 cup Sugar Snap peas, strings removed, halved on the bias
1 (6 ounces) package Melissa’s Shelled Edamame
8 asparagus spears, ends trimmed, blanched, cut into bite-size pieces
3/4 cup seasoned rice vinegar
3/4 cup soy sauce
2 cloves Melissa’s Peeled Garlic, minced
1 teaspoon fresh ginger, minced
1/4 cup sesame seeds, lightly toasted
Prepare the noodles according to the package instructions. Place the noodles into a serving bowl. Add the cucumbers and the next 6 ingredients. Set aside.
In a mixing bowl, combine the dressing ingredients. Drizzle over the salad and serve.
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