Sesame noodles/cabbage Salad Days
In Taiwan it was so hot in the summer I tended to pick cold things to eat for lunch. Back in Berkeley where it's normally chilly 72oF air conditioning-like, we've hit the heatwave of the summer. It was 107oF in Healdsburg and 94oF in Berkeley, so I'm feeling a little wilted and less like cooking (or eating). This is a salad inspired by the typical sesame noodles you can find on any corner in Taipei and leftovers in the fridge. If you're feeling salady and not wanting the extra carbs, you can omit the noodles and just double the amount of veg and chicken. Serves 4.
For the sauce
1/3 Cup Tahini
3 Tbs fish sauce
3 Tbs rice vinegar
1 Tbs sesame seeds
1 tsp sesame (toasted) oil
1/4 Cup green onions (chopped)
2 cloves garlic (minced)
1 tsp siracha or hot chili oil to taste
salt and pepper to taste
Combine ingredients and mix well. Sauce should be nutty, tangy and spicy.
8oz noodles (cooked, rinsed and chilled) optional
4-6 Cups cabbage (shredded)
1 carrot (grated)
1 Cup sliced radishes (optional)
8oz chicken (shredded)
1/4 Cup cilantro leaves
Toss noodles with 1/3 of the sauce. Toss veggies with other 1/3 of sauce. Mix together and top with chicken and cilantro. Serve remaining dressing on the side.