Vegan - Broccoli Noodle Salad ala Steamboat Inn, Oregon

[Guest guest]

* Exported from MasterCook Buster *

 

Broccoli Noodle Salad

 

Recipe By : The Steamboat Inn, Oregon

Serving Size : 1 Preparation Time :

Categories : Salads Inn

Vegetarian Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***SALAD***

6 ounces japanese soba noodles

OR angel hair pasta

3 tablespoons sesame oil -- divided

1 bunch broccoli -- florets & stems

1 cup red cabbage -- thinly sliced

1 cup carrots -- grated

(coarsely packed)

1/2 cup green onion -- thinly sliced

1/2 cup sliced almonds -- toasted

***DRESSING***

1/4 cup vegetable oil

1/3 cup rice vinegar

3 tablespoons soy sauce

2 teaspoons minced fresh ginger

1 clove garlic -- minced

a few drops hot chili oil

 

Cook the noodles as per package instructions. Drain, rinse, and toss with 1

tablespoon of the sesame oil. Set aside.

 

Cut broccoli florets into bite-size pieces. Lightly blanch in boiling salted

water. Drain, then run under cold water to stop the cooking process. Drain

again. Peel and thinly slice the broccoli stems. Combine the stem, florets,

cabbage, carrots, onions, and almonds in a nonreactive container

 

Combine the vegetable oil, rice vinegar, the remaining sesame oil, soy sauce,

fresh ginger, garlic, and chili oil. Mix well. Add noodles and dressing to

the vegetable mixture, mixing well. Taste and adjust seasonings

 

Makes 6 to 8 servings.

 

The Steamboat Inn, Steamboat, Oregon.

 

>Country Inn Meals to Remember by Gail Greco, 1997. (Based on the PBS-TV

series Country Inn Cooking with Gail Greco.) ISBN: 1-55853-538-1. Typos by

Brenda Adams <adamsfmle

Posted RC & Veg-Rec 5/99.

 

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