Kim Dannies: Lifestyle & Adventure writing

Asian Summer Salad is a Breeze
June 1, 2006

It’s time for end–of–school year parties, graduations, and living large outdoors. No doubt you’ll be called upon to ‘bring a dish’ from time to time and it’s nice to have a healthy crowd pleaser that’s easy for you, too. Asian Summer Salad is my standard dish and it is so versatile that wherever I bring it, it never looks quite the same twice.

Sometimes I’ll top it with shredded chicken, seared steak or shrimp. Other times, colorful chopped peppers, asparagus, and red cabbage brighten it up. Water chestnuts give it more crunch while peanuts and toasted coconut make for a nice pad thai salad effect Chopped cilantro always provides a gorgeous garnish. It’s striking in a wide shallow bowl or even on a platter with sides. Bring along a pair of tongs for serving.

Have fun with this dish– tweak the dressing to your tastes, use fresh ginger if you have the chance. It only takes about 25 minutes to whip up and doubles nicely; you can make it one day ahead. No matter how your version of Asian Summer Salad turns out, I guarantee you’ll be bringing home an empty dish.

Asian Summer Salad
1 pound fettuccini, white or whole wheat, cooked al dente
5 ounces shredded carrot
7 ounces fresh bean sprouts, rinsed
2 cups frozen peas, thawed
4 scallions, thinly sliced
2 cups pea pods, sliced in chunks

Ginger Dressing
4 cloves garlic, minced
2 teaspoons powdered ginger
2 tablespoons Dijon mustard
1 cup soy sauce
one half cup orange juice
one half cup maple syrup or brown sugar
1 teaspoon red pepper flakes
2 tablespoons mild sesame oil

Combine all ingredients in a blender and with motor running drizzle in 2 tablespoons sesame oil. Combine pasta and vegetables. Coat with ginger dressing. (If you are in a hurry, simply mix 2 cups of a commercial brand of Asian marinade such as Yoshida’s Original Gourmet Sauce over the noodles and add the veggies.) Store the salad in a gallon zip lock bag until just before serving, the noodles will reconstitute better and glisten when you pour them onto a serving platter. Top with toasted sesame seeds if you like.