Holy, macaroni. It’s been hot in Vermont for the last few days. The cats won’t get off the floor, and just looking at the stove makes me wince.
This is not the week juicy roast chicken, or au gratin potatoes.
It is however, the week for cool and hearty salads like this one.
Crunchy cabbage, cold cucumbers, and bell peppers, are enveloped in a salty and spicy dressing for the perfect meal in front of the box fan.
Spicy Sesame Asian Cabbage Noodle Salad
8 oz. linguine, cooked, drained and rinsed in cold water
1 cup diced English cucumber
1 cup shredded purple cabbage
1 green, yellow, or red bell pepper, diced
2 tablespoons tamari
2 teaspoons rice wine vinegar
2 teaspoons mirin
2 teaspoons spicy sesame oil
Toss the noodles and vegetables together in a large bowl.
In a small bowl, whisk together the tamari, vinegar, mirin and sesame oil.
Drizzle over the salad, and toss well.
Serve immediately if you’re about to faint from heat and hunger, or refrigerate for 1 hour to let the flavors meld.
(Photos by Launie Kettler)