This week’s recipe swap was Noodles! I was super pumped for this swap because while I love pasta, we don’t eat a lot of it at home (I know, crazy right?). I was matched again with Simple Gourmet Cooking and her recipe for Sesame Noodle Salad did not disappoint! I’m a huge fan of Asian flavors and this was a great addition of something different to our Memorial Day spread. I loved being able to serve something cold on a hot summer day.
I cheated a bit and used Trader Joe’s Healthy 8 Chopped Veggie Mix since TJ’s was out of red cabbage and I didn’t feel like making an extra stop. I always love adding in extra veggies where I can and this was the perfect way to do so. It was also the perfect opportunity to test out my new toy: A Salad Dressing Shaker from OXO!!
The Salad Dressing Shaker has a great design, is BPA free and dishwasher safe. It’s airtight, waterproof and has a leak proof, one handed open/close seal. The wide opening allowed me to add all of my ingredients directly to the “bowl” and when open, the seal allowed enough room for the chunky ingredients to pass through. Oh, and you didn’t hear it from me but it also works great as a drink shaker… The Husby used it to make an incredible martini!
OXO generously provided me with two Salad Dressing Shakers – one to demo and one to give away to a lucky TJOC reader!
To enter, just leave a comment telling me what you would use your Shaker for. A winner will be chosen at random on Tuesday, June 5 at 3pm CST and will be contacted by email. The winner will have 48 hours to respond or I will choose another winner. Must live in the United States.
Sesame Noodle Salad – slightly adapted from Simple Gourmet Cooking
For the dressing:
- 1/2 Cup Low Sodium Soy Sauce
- 2 Tbsp. Toasted Sesame Oil
- 2 Tbsp. Canola Oil
- 2 Tbsp. Rice Wine Vinegar
- 2 Tbsp. Brown Sugar
- 1 1/2 tsp. Ginger, minced
- 2 Cloves Garlic, minced
- 4 Green Onions, chopped
- 1/4 Cup Cilantro, chopped
For the salad:
- 1 Lb. Soba, Spaghetti or Lo Mein Noodles (I used TJ’s Brown Rice Spaghetti noodles)
- 1 Package TJ’s Healthy 8 Chopped Veggie Mix OR
- 1 Cup Red Cabbage, shredded
- 2 Carrots, peeled and shredded
- 1 Red Bell Pepper, seeded and chopped
- 1 1/2 Cups Edamame, shelled and cooked
- Toasted Sesame Seeds, for serving (I forgot to add these)
In the bowl of a salad dressing shaker, combine the soy sauce, sesame oil, canola oil, vinegar, brown sugar, ginger, garlic, green onions and cilantro. Replace the top of the shaker and shake to combine.
Cook the noodles according to package directions, drain and rinse with cold water. Transfer the noodles to a large mixing bowl and toss with the veggies. Pour the dressing over the salad and toss until well coated. Sprinkle with the toasted sesame seeds before serving. Serve cold.
Tastes even better the next day!