Asian Vegetable "Noodle" Salad

Name: Asian Vegetable "Noodle" Salad
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 3 large kirby cucumbers, washed and dryed; 2 carrots, peeled; 1 medium small dakon radish, peeled; 1 red hot fresno red chili pepper; 1/2 cup seasoned rice vinegar; 2 tablespoon tamari soy sauce; 1 tablespoon extra virgin olive oil, I used chili infused; 1/4 teaspoon red pepper flakes; 1/4 teaspoon cracked black pepper; 1/2 tablespoon black seasame seeds; 1/2 tablespoon white seasame seeds; 2 tablespoons thin sliced green onions

fenway @Fenway

This is a pretty, fresh vegetable salad It goes with almost any main dish and can be a main dish with an added meat..Its best to add the dressing right before serving for CT the best flavor.

fenway @Fenway

This is a pretty, fresh vegetable salad It goes with almost any main dish and can be a main dish with an added meat..Its best to add the dressing right before serving for CT the best flavor.

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Ingredients

20 mins

4 servings

3large kirby cucumbers, washed and dryed
2carrots, peeled
1medium small dakon radish, peeled
1red hot fresno red chili pepper
1/2 cupseasoned rice vinegar
2 tablespoontamari soy sauce
1 tablespoonextra virgin olive oil, I used chili infused
1/4 teaspoonred pepper flakes
1/4 teaspooncracked black pepper
1/2 tablespoonblack seasame seeds
1/2 tablespoonwhite seasame seeds
2 tablespoonsthin sliced green onions

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Steps

20 mins

1

This is the tool I used to make the vegetable noodles
2

Here are the vegetables you will need
3

Cut carrots into thin noodle strps with a knife or vegetable noodle cutter, shown
4

Cut cucumbers into moodle strips
5

Cut dakon radish in noodle strips
6

Mince fresh chili pepper, remove seeds and ribs for less heat sorry I forgot to get picture of it chopped
7

Add all vegetables to a bowl
8

Make dressing by combining vinegar, olive oil, soy sauce, pepper and red pepper flakes
9

Combine with vegetables
10

Sprinkle with seasame seeds and green onions

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Cooksnaps

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fenway @Fenway

on March 19, 2016 23:56

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.