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Sesame Summer Salad

So….I did actually make this salad in the summer, but I have been a little slow about posting about it. Having a baby will do that to you– you just don’t have as much time to post on your blog anymore.

I found this recipe for a sesame summer salad in a Taste of Home magazine. I love sesame seeds and sesame oil so I had to try out this salad.  The salad came together pretty easily. However, I found that the recipe had too much dressing…so in my write up below I changed the instructions to only add 1/2 the dressing to the salad and then serve the rest alongside so that your dining companions can dress the salad to their taste.

Sesame Summer Salad

(from Taste of Home magazine)

makes 9 servings

  • 3 large carrots
  • 2 cups cut fresh asparagus (1 inch pieces)
  • 2 cups fresh snow peas
  • 1 package (3 oz.) ramen noodles
  • 1 medium red bell pepper, cut into thin strips
  • 1 can (14 oz) bean sprouts, drained
  • 1 can (8 oz) sliced water chestnuts, drained
  • 1 Tbsp plus 1 teaspoon sesame seeds, divided
  • 1/2 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 1/4 cup canola oil
  • 2 teaspoons sesame oil
  • 2 teaspoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  1. Using a vegetable peeler or metal cheese grater, cut carrots into very thin lengthwise strips. In a large saucepan, bring 4 cups water to a boil.   Add the carrots, asparagus, and snow peas; cover and boil for 3 minutes. Drain and immediately place vegetables in ice water. Drain and pat dry. Set aside 3/4 cup carrots for garnish.
  2. Discard seasoning packet from noodles or save for another use. Break noodles into small pieces. Place in a large serving bowl; add blanched vegetables, red pepper, bean sprouts, water chestnuts, and 1 tablespoon sesame seeds.
  3. In a small bowl, whisk the hoisin sauce, vinegar, canola oil, sesame oil, honey, salt, pepper flakes, and pepper.  Pour 1/2 of dressing over salad; toss to coat. Add more dressing if desired and toss to coat (and/or serve some on the side).
  4. Garnish with reserved carrots and remaining sesame seeds. Serve immediately.
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Comments on: "Sesame Summer Salad" (1)

  1. […] recipe caught my eye in an issue of Taste of Home magazine. Just like the Summer Sesame Salad I made from the same magazine, I found that this recipe had a tad too much dressing. (at least for […]

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