Ingredients
2 tbsp toasted sesame oil
2 tbsp light soy sauce
2 tbsp tomato juice
2 tbsp white wine vinegar
2 tbsp apple or orange juice
2 cup noodles (eggless), rinsed, drained, chilled
3 cup cabbage or bok choy, shredded
1 cup yellow squash, shredded
1 cup zucchini, shredded
1/2 cup daikon or other radish, sliced
1/4 cup scallions or chives, thinly sliced
1/4 cup carrot, shredded
1 garlic clove, minced
4 tsp sesame seeds, toasted
1 dash ground nutmeg
6 tbsp dry-roasted cashews, chopped to garnish
1 squash or chive blossoms, to garnis, h
Directions
To prepare the dressing, combine oil, soy sauce, tomato juice,
vinegar and apple juice in a bowl; mix well. Set aside.
Toss noodles, cabbage, squash, zucchini, daikon, scallions, carrots,
garlic, sesame seeds, nutmeg and reserved dressing together. Garnish
with cashews and blossoms if desired.
Source: Veggie Life, May 94/MM by DEEANNE
Servings: 8 cups
Chinese Noodle Salad With Summer Squash & C Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Salad; Squash; Vegetable
The History of Recipes
Written recipes as an idea can be observed back into ancient history, certainly as far back as early Egypt, and potentially, even further back. In practice though, mostly, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Continuing our culinary historical journey, we have a couple of interesting recipe books which appeared in the fourteenth century ; a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these two books are not about the curry that we all know today, but rather recipes for the types of food on the tables of the upper classes. When we get to the twentieth century, cooking publications were in high demand, mostly as a result of better eduction, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Chinese Noodle Salad With Summer Squash & C recipe.
