Almost forgot to mention:

Check me out in the August issue of Atlanta Intown Paper! This is the last of the summer food panel series that I was fortunate enough to participate in. This month’s food panel topic is salads. Visit Atlanta Intown’s website or click the image below…ain’t I cute!

And while we’re on the topic, I thought I’d share one of my all time favorite go-to salad recipes - the asian noodle salad. This one’s extremely simple, affordable, and very portable for summertime picnics, bbqs, etc. You’re going to want to keep this one on hand for Labor Day and beyond.
 

Asian Noodle Salad

Ingredients:
1 box of angel hair pasta, cooked, drained and cooled
1 bunch green onions, chopped
1/2 bag broccoli slaw
1 cucumber, cut into strips
1/2 bunch of cilantro, finely chopped

for Dressing:
1/2 cup rice vinegar
1/3 cup soy sauce
3 Tbsp sesame oil
2-3 Tbsp honey
1 Tbsp crushed ginger
sesame seeds or chopped peanuts (optional)
or you can use a storebought dressing - I recommend: Ken’s Steakhouse Asian Sesame Dressing

A quick note -  I find the broccoli slaw mentioned in the ingredients at my neighborhood Kroger. It’s in the packaged salad section and looks like this:

Combine the pasta, green onions, slaw, cucumber, and cilantro together in a large bowl. Stir to incorporate all ingredients. In a separate bowl, whisk together the remaining ingredients. Taste and adjust seasoning accordingly. Add dressing to larger bowl and toss well. Garnish with crushed peanuts, sesame seeds and / or more chopped cilantro.

This salad can be served chilled or at room temperature. It’s substantial enough for a stand-alone entree or you can serve it as a side. Pictured below with a simple skewer of grilled chicken satay.

cheers,

k