Asian Noodle Salad with Toasted Sesame Dressing

1 - 8 oz. package soba or thin rice noodles
1/4 cup cilantro, chopped
1/4 cup toasted sesame seeds

2 Tbls toasted sesame oil
3 tbsp. tamari
3 tbsp. balsamic
1 tbsp. maple syrup
1 tbsp. hot pepper oil

Optional Additions
shredded cabbage
chopped carrots
sliced scallion
sweet peppers
cubed tofu

1. Cook noodles according to package instructions. Drain, rinse, and set aside.
2. Combine dressing ingredients in a mason jar with a lid and shake vigorously to combine.
3. Add dressing and cilantro to cooked noodle and stir to combine. Add veggies and tofu, if using and stir.
4. Sprinkle toasted sesame seeds on portions at the time of serving.


1 cup dry bulgur wheat
1-1/2 cups boiling water
1 to 1-1/2 teaspoons salt
1/4 cup fresh lemon juice
1/4 cup olive oil
2 medium cloves garlic, crushed
black pepper to taste
4 scallions, finely minced (whites & greens)
1 packed cup minced parsley
10 to 15 fresh mint leaves, minced (or 1 to 2 Tablespoons dried mint)
2 medium-sized ripe tomatoes, diced

Alterations: Consider the bulger and the dressing to be the base. Add whatever raw veggies you want. I have used carrots and kohlrabi in the spring.

1. Combine bulgur and boiling water in a medium to large bowl. Cover and let stand until the bulgur is tender (20 to 30 minutes, minimum).
2. In a pint jar combine salt, lemon juice, olive oil, garlic, and black pepper, and mix thoroughly.
3. Toss chopped veggies of your choice with the bulger, then add dressing and toss again.
4. Refrigerate for an hour or so before serving.

Optional: Serve cold with warm wedges of lightly toasted pita bread.
Serves 6 – 8.

Spicy Cabbage Salad

Make this salad as spicy as you like by adding Asian chili paste to taste. Pre-salting the cabbage and allowing it to drain creates crisp, mildly flavored salad. Draining time is about 2 hours, so remember to prepare the cabbage ahead.
5-6 cups grated green cabbage
1 1/2 tsp salt
1 tsp grated fresh ginger root
1/4 to 1/2 tsp Asian chili paste
2 tsp dark sesame oil
1 tsp brown sugar, packed
2 tsp soy sauce
2 tsp rice vinegar
2 TBSP minced scallions

To Prepare:
1. Place the cabbage in a colander, toss with the salt, and set the colander in the sink. Let it stand at room temperature for about 2 hours.
2. Rinse the cabbage with cool running water and drain well, pressing out some of the liquid.
3. Mix together the ginger root, chili paste, sesame oil, brown sugar, vinegar, soy sauce, and scallions in a large bowl.
4. Add the drained cabbage to the bowl and toss well with the seasonings.
Serve at room temperature or chilled.


Shaved Rutabaga & Turnip Salad with Scallions

1 lb rutabaga
2 medium turnips (about 10 oz)
1 Tbs. rice vinegar
1/4 tsp Dijon mustard
Kosher salt
2 medium scallions sliced on the diagonal (keep while and green parts separate)
3 Tbs. extra-virgin olive oil
1 Tbs. coarsely chopped fresh flat leaf parsley

1. Trim the root and stem ends from the rutabaga, peel it and cut it lengthwise into 1 inch thick
slabs. Trim and peel the turnips. Using the vegetable peeler, shave enough rutabaga and turnip into ribbons so that you have 2 cups of each.
2. In a medium bowl, stir together the vinegar, mustard, and 1/2 tsp. salt.
3. Add the rutabaga, toss, and let sit for 15 minutes. Add the turnip and the white parts of the scallions. Toss and let sit for another 5 minutes.
4. Add the olive oil, parsley, and the green parts of the scallions. Toss gently and serve.


Asian Noodles with Peas & Greens

1  13.5 oz Can Coconut

3 TBLS apple cider vinegar
2 TBLS Cilantro
2 TBLS Tamari
3/4 TBLS grated fresh ginger (briefly fried with 1 tsp freshly crushed pepper added at end to the sauce)
3 tsp sesame oil
2  tsp Sriracha hot sauce (could use less–heat wise)
2 tsp green Thai curry paste (could use slightly less if too hot but flavor will be slightly different)
1/2 tsp brown sugar
2 green onions finely cut (added raw)
4 or more cloves of garlic cut and fried till brown with pinch of salt

3 bundles of udon noodles (or wide rice noodles)
1 or more cups Tofu or chicken cubed and fried
¼ cup Toasted sesame seeds
2 cups Peas-snow or snap, trimmed and snapped in two
2 carrots- cut into rounds
Mustard greens or spinach-leaves torn into bite-sized pieces

-Make sauce first to let flavors meld.

-Cook the chicken or tofu (a great use for leftover chicken).
Cook noodles according to package directions, then rinse thoroughly in cold water and drain well.
Pour noodles into a deep serving bowl and add sauce, veggies, and tofu or meat.
Mix well and top with sesame seeds.
Serve cold.

Beet Salad with Dill

6 medium beets, cooked, peeled, and diced
2 green onions (scallions), chopped
2 T Mayonnaise
2 tsp fresh lemon juice
freshly ground pepper to taste
2 T fresh minced dill

1. In a bowl, mix the beets and green onions with the mayonnaise.
2. Add lemon juice, pepper, and dill.
3. Toss gently.
4. Serve warm or cold.