Skip to main content

Sesame Noodle Salad with Carrot-Sesame Vinaigrette





Well, where have you been all my life? Now THAT  is one good-looking salad, don't ya  think?



This one hits all the marks-- light yet satisfying, healthy, well balanced flavours, crunchy, fresh  and  drop-dead gorgeous, This one  just knocks it right out of the ball park.

The  pureed, cooked carrot adds a viscosity to the dressing without adding a ton of oil. It also adds a nice sweetness to it.

Try it.....I think you are going to like it.

Sesame Noodle Salad with Carrot-Sesame Vinaigrette
(This makes a mountain of salad, recipe can be cut in half.)

Salad:
1 16 oz. pkg. Rice Stick noodles
1 1/2 cups shredded, cooked chicken, bones and skin removed
1 large peeled carrot, with a vegetable peeler, peel carrot into long, thin ribbons
1 rib celery, sliced very thinly on an angle
1 cup pea pods, ends and tough string removed, sliced thinly on an angle
1/2 red bell pepper, julienned
4 green onions, trimmed and sliced thinly on an angle, save a bit for garnish
1 bunch fresh cilantro, chopped
toasted sesame seeds for garnish

Carrot-Sesame Vinaigrette:
! carrot, peeled and cut into small pieces
1/4 cup of cooking liquid from carrot
1 Tbsp. sugar
1 -2 tsp Sriracha hot sauce
1 Tbsp toasted sesame oil
1 tsp grated fresh ginger
1 Tbsp. soy sauce (Gluten- Free)
1 tsp salt
3 Tbsp. rice vinegar
1/3 cup canola oil

Cook carrot in a small amount of salted water until tender. Drain, reserving 1/4 cup of cooking liquid. In a blender, add all ingredients except canola oil. Remove center piece from blender lid. With blender running, slowly add canola oil (this might splash a bit, so don't wear anything nice while making this) Puree until vinaigrette is thickened and well blended. Taste and adjust seasoning.

Meanwhile, soak noodles in boiling water until firm but slightly softened,  about 7 minutes (They will continue to soften in the vinaigrette) Drain. Add remaining salad ingredients.( I save some of the carrot ribbons for garnishing) Toss with dressing. Garnish with carrot ribbons, sliced green onions and toasted  sesame seeds. Serve chilled.

Tags: Salad, Asian, Chicken, Gluten-Free

Popular posts from this blog

Pasta alla Carbonara with Mushrooms

Pasta alla Carbonara - literally translated is"Coal Miner's Spaghetti" in Italian. Carbonara is a classic Italian dish  that is quick, relatively simple and requires only a few key ingredients; pasta, cured pork, eggs and cheese.
Timing is everything when it comes to making the perfect carbonara. Toss the hot pasta with the raw eggs and cheese, add a bit of the starchy cooking liquid and stir vigorously until a creamy sauce is achieved. This is the tricky part -  the pasta has to be as hot as possible, but removed from the heat or it will scramble the eggs. If the pasta isn't hot enough, the eggs won't be cooked and you will be left with a soupy mess. Salmonella is never a popular guest at a dinner party.

Have a hot date coming up? Pull this one out of your bag of tricks and you are going to look like a culinary rock star. Move over Mario Batali!




Pasta alla Carbonara with Mushrooms
(serves 2 -3)

3 strips center cut bacon, chopped
2 cups sliced button mushrooms
1/2 small…

Sweet and Spicy Glazed Button Bones

Button bones are very similar to spareribs, but have a flat, circular bone. A quick Wikipedia check tells me that they are  taken from the bottom 5 or 6 bones located underneath the rib cage. I think button bones sound like something in a children's nursery rhyme - "Have you seen the button bones.. the button bones...the button bones... La La Laaaaa


Sweet and Spicy Glazed Button Bones
servings: 4
recipe source: Beer. Butter. Bacon


2 tsp. Sambal Olek
2 garlic cloves, minced
1/2 cup ketchup
2 Tbsp. brown sugar
2 Tbsp. honey
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 tsp. toasted sesame oil
1 tsp. Sriracha
1/2 tsp. salt
black pepper
1 lb. pork button bones
sliced scallions and toasted sesame seeds for garnishing
Pour all ingredients in a large plastic zip lock bag. Marinade in fridge 6-8 hours. Preheat oven to 400 F. Bake on a parchment-lined rimmed baking sheet 40-50 minutes, or until cooked thoroughly. Turn often during cooking.


Tags: Asian, Button Bones, Pork

Light Fettuccine Alfredo with Shrimp, Sun Dried Tomatoes and Roasted Garlic

Traditionally, Fettuccine Alfredo is a simple dish made with heavy cream, lots of butter, lots of Parmigiano Cheese and pasta.  Delicious? Yes!   Figure friendly? No!   A couple of months ago, I would have had no problem inhaling a big bowl of this buttery, cheesy goodness, but times have changed and I am now really trying to be aware of every bite of food that I eat. Whenever I am contemplating eating higher calorie foods, I ask myself - " Is it worth the calories?" The answer is almost always no. I have discovered that I can make a healthier, lower calorie version of almost any dish that I am craving, that tastes just as good- if not better- than the original.



Light Fettuccine Alfredo with Shrimp, Sun Dried Tomatoes and Roasted Garlic
serves: 3 to 4

1 tsp. olive oil
2 whole heads of garlic, roasted and peeled
4 oz. light cream cheese, cut into cubes ( let cream cheese come to room temp.)
1 cup dry white wine
1/2 cup low-sodium chicken stock
1/2 cup grated Parmigiano, plus extra …