Asian Cucumber and Carrot Salad

This recipe is so delicious and easy. It reminds me of the light cucumber salads I have eaten at Thai restaurants. I found it on Pinterest, but here is the original link.

Asian Cucumber and Carrot Salad

1 large cucumber, thinly sliced (I use an English cucumber.)

1 large carrot, julienned

1 tablespoon grape seed oil

2 tablespoons rice vinegar

1 teaspoon sesame seed oil

2 teaspoons sugar

2 teaspoons soy sauce

1 tablespoon toasted sesame seeds

Combine the cucumbers and carrots in a bowl and set aside.

In another bowl, whisk together the grape seed oil, rice vinegar, sesame seed oil, sugar, and soy sauce.

Toss the cucumbers and carrots with the dressing. Fold in the sesame seeds. Chill for 20 minutes or up to overnight. Serves about 4.

Chicken Cashew Pasta Salad

This is a great summer main dish salad I found in my local paper.

Chicken Cashew Pasta Salad

8 ounces tri-color fusilli pasta, cooked, drained

Dressing:

1/2 cup olive oil

1/3 cup light soy sauce

1/3 cup seasoned rice wine vinegar

1 teaspoon sesame chili oil

3 tablespoons sugar

2 teaspoons fresh ginger root, grated

1/2 teaspoon fresh ground pepper

1/3 cup green onions, sliced

1/2 cup red bell pepper, diced

3 cups cooked, cubed chicken

1/2 cup salted cashews

1/4 cup toasted sesame seeds

6 cups fresh spinach, torn into small pieces (or baby spinach)

Prepare pasta, rinse in cold water; place in large bowl.

Whisk together the oils, soy sauce, vinegar, sugar, ginger root and pepper for dressing and pour over pasta. Add onions and bell peppers and marinate overnight or a couple days, depending on when you need it. Just before serving add chicken, cashews, sesame seeds and spinach.

Julie's Notes: I used a 13.25 ounce box of whole wheat rotini pasta instead of the tri-color fussili. I also added a whole red pepper and substituted sweet onion for the green onion since I had that in the house.

Marinated Noodles and Cabbage

Memories of my Grandma Carlson always accompany this salad for she was the one who first made it for me.

Marinated Noodles and Cabbage

1 (3-oz) package ramen noodles with chicken flavor
1/4 cup cooking oil
3 tablespoons rice vinegar or wine vinegar (I use red wine vinegar.)
1 tablespoon sugar
2 cups finely shredded cabbage
1 (6 3/4 -oz) can chunk-style chicken, drained (I used a 12.5 oz can--Kirkland brand from Costco.)
1/4 cup sliced green onion
3 tablespoons sesame seeds
3 tablespoons sliced almonds, toasted (I used slivered because I had them on hand.)
green pepper rings

Break up noodles in noodle mix. In mixing bowl combine oil, vinegar, sugar, 1/4 teaspoon salt, dash pepper, and seasoning packet from noodle mix; stir to dissolve seasonings. Stir in broken noodles, cabbage, chicken, onion, and sesame seeds. Cover. Chill several hours. Before serving, stir in almonds. Garnish with green pepper. Serves 6 to 8.

Julie's Notes: I added pimiento for a bit of color. Red pepper would work well too.

Roasted Asparagus with Sesame Seeds

Why had I not tried this before? My daughter, Kellie, has been roasting asparagus for a while now, and I never listened to her when she suggested I serve it instead of our faithful Warm Asparagus Vinaigrette. The nutty fresh flavor of roasted asparagus is divine.

This is a modified recipe from Martha Stewart found here.

Roasted Asparagus with Sesame Seeds

2 bunches asparagus (1 1/2 - 2 lbs.)

1 tablespoon olive oil

salt

pepper

1 tablespoon sesame seeds

Preheat oven to 400 degrees. On a baking sheet, toss the asparagus with the olive oil and spread in a single layer. Sprinkle with salt and pepper.

Roast for 10 minutes. Sprinkle on sesame seeds and roast about 5 minutes more.

Julie's Notes: Next time I will sprinkle the sesame seeds on at the beginning and roast for 10-15 minutes. Perhaps, then, they will be a bit more toasted.  Kellie likes her asparagus roasted with only garlic salt and pepper.

Linking to Mangia Mondays and