Spicy Sesame Noodle, Green Bean and Carrot Salad
Yield: 6 Servings
Ingredients:
| 1/4 cup fresh lime juice |
| 3 tablespoons canola oil |
| 3 tablespoons soy sauce |
| 2 tablespoons (packed) dark
brown sugar |
| 1 tablespoon oriental sesame
oil |
| 1 tablespoon minced garlic |
| 1 tablespoon grated orange
peel |
| 2 small serrano chilies,
stemmed, thinly sliced into rounds |
| 9 ounces green beans, trimmed,
cut diagonally into 1/2 inch pieces |
| 1 9 ounces package fresh
linguine |
| 2 cups shredded peeled carrots |
| 1 cup thinly sliced green
onions |
Method:
- Stir first 8 ingredients in medium bowl to blend. Season dressing with
salt and pepper. Let stand 30 minutes to blend flavors.
- Cook green beans in large pot of boiling salted water until crip-tender,
about 2 minutes. Using slotted spoon, transfer beans to cold water to cool.
Drain well. Pat dry with paper towels.
- Return water to boil. Add pasta and cook until just tender but still firm
to bite, stirring often, about 2 minutes. Drain. Rinse pasta under cold water.
Drain well.
- Combine green beans, pasta, carrots, green onions and dressing in large
bowl. Toss to coat. Season with salt and pepper. (Can be made 6 hours ahead.
Cover; chill.)
Note:
The dressing is packed with intense flavors, so only a limited amount of
oil is necessary.
Source: CAHS Department
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