Recipe: Cold Chinese Noodle and Carrot Salad with Ginger-Sesame Dressing

COLD CHINESE NOODLE AND CARROT SALAD

FOR THE DRESSING:
3 Tablespoons soy sauce
3 Tablespoons sesame oil
2 Tablespoons garlic, pressed
2 Tablespoons ginger root, pared and grated
2 Tablespoons sugar
2 Tablespoons sesame seeds, toasted
FOR THE SALAD:
1 pound carrots (6 medium)
1 (9 ounce) package fresh Asian noodles or linguine-style pasta
1 (8 ounce) can water chestnuts, drained and sliced
4 green onions, sliced on diagonal
1 teaspoon hot chili oil or red chili flakes (to taste)*

Combine soy, sesame oil, garlic, ginger, sugar and sesame seeds in salad bowl. Mix to blend; set aside.

Trim and pare carrots, cutting into thin, long diagonal slices. Steam for about 5 minutes or until tender-crisp. Drain and flush with cold water to stop cooking.

Cut bundle of noodles once or twice across to shorten and cook in boiling water as package directs, about 1 or 2 minutes. Drain and rinse.

Combine carrots, noodles, water chestnuts, and onion with the salad dressing. Toss well and add chili oil or red chili flakes to taste.

Cover salad and chill at least 4 hours before serving.

*If you prefer a tamer salad, omit the chilies.

Source: Boggiatto Produce, Inc.