Sunday, July 20, 2008

Asian Summer Salad


8oz uncooked vermicelli pasta

¾ cup julienne-cut carrots, 2 inches long

¾ cup julienne-cut zucchini, 2 inches long

¾ chopped red pepper

¼ cup sliced green onions with tops

¾ pound deli roast turkey or chicken breast, cut ½ inch thick


¼ cup vegetable oil

3 TBS rice vinegar

3 TBS soy sauce

2 tsp sugar

1/8 tsp ground red pepper

1 tsp finely chopped, peeled fresh gingerroot

1 garlic clove, pressed

Break vermicelli into quarters and cook according to directions. Drain and run under cool water. Add all the ingredients to the vermicelli. Make the dressing and pour over noodles and vegetables. Allow the salad to sit in the refrigerator for at least an hour. May be made a day in advance. Garnish with chopped peanuts and/or cilantro if desired.

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