Summer in Florida at times can feel like you live on the face of the sun…with a touch or more of humidity. There certainly are days in the summer where the last thing you want to do is stand over a stove or grill and cook, and sometimes there are days when you may have leftovers from previous nights dinners-often in my house there may be steak or chicken leftover from grilling (often, on purpose!) or pasta from making one of my kids favorite meals of spaghetti.
I love the flavors of tamari/soy sauce, sesame and the crunch of fresh veggies. Combine that with some of the ingredients for beautiful summer salads and you very easily can make this tasty dish that is great to make for a summer pot luck or just to have on hand for a few days of easy and delicious meals. With the rainbow of colors in the salad, it's a feast for the eyes and belly!
1 package soba or pot sized spaghetti noodles (or any leftover noodles from previous meals, for this I used soba)
¼ small head of red cabbage, sliced into thin strips
½ red, orange and yellow bell peppers, sliced into thin strips
1-2 handfuls of large bean sprouts (depends on your taste)
1 cucumber-peeled, seeded and sliced into thin strips
Any other leftover grilled or cooked veggies (I had some green beans leftover)
Any leftover grilled/cooked chicken or steak sliced (I happened to have some chicken breast)
Other ingredients you might need (if cooking fresh or making veg*n):
1 tbsp Garden of Life Coconut Oil
1-2 tbsp Raw Organics Golden Flax, Hemp Hearts and/or Pumpkin Seeds (pepitas)
4 tablespoons lime juice (or the juice of 2 limes)
4 tablespoons olive oil
1 teaspoon sesame oil
1 tablespoon soy sauce
1 teaspoon turbinado sugar or honey
1 small jalapeno
1 small garlic clove
4 scallions (top half only)
1 tablespoon cilantro (optional-to taste)
If cooking your noodles fresh, cook per directions on the package so they are al dente. Strain the noodles and mix in coconut oil to help keep the noodles from sticking as well as to add a little extra flavor. Let them cool a bit.
While waiting for the noodles to cook or cool, you can make your dressing. This is actually a dressing for an Asian cole slaw from Jamie Oliver that I love, however you can cheat and purchase an organic dressing from the market-I like Drew’s Shitake Ginger for this.
For the dressing juice two limes into the bowl that you will mix the salad in. Add the olive oil, sesame oil, soy sauce, and sugar/honey to the bowl. Slice the jalapeno in half and remove the seeds and the spine with a teaspoon then finely dice (red pepper flakes may be substituted here). You can also finely dice the garlic clove or use a garlic press and add into the dressing. Whisk together. Finely chop the scallion tops and cilantro and stir into dressing.
Once cooled, add noodles to the large bowl along with your sliced veggies and bean sprouts. Toss until everything is coated with dressing.
I like to let the salad sit in the dressing for a bit so that all the flavors of the dressing and veggies and noodles all blend together…but if you can’t wait, you can sneak a bit to eat right away.
To serve, slice up your cold chicken or steak and add a nice heap of salad to your plate. Garnish with some hemp hearts, flax, pepitas….or a mix of all! If you are having this as a veg*n salad, feel free to add some hemp hearts directly to the salad itself for a great plant protein source.
What I love about this is that there is plenty of salad to feed a lot of people at a dinner party or potluck or to just have around for a couple of days of tasty and easy meals. Simply cover and eat as needed!