Cold Asian Noodle Salad

This dish was created this past weekend and provided me the opportunity to try a new kitchen technique. This salad is a light and refreshing dish perfect for summer...and vegetarians. It is a Cold Asian Noodle Salad with ribboned vegetables. I created the vegetable ribbons using a potato peeler on carrots and cucumbers. To make the ribbons, peel the outer rind off of the vegetables as normal. Then you keep applying the peeler to the vegetable and long ribbons will be produced. You can click on the picture for a larger view.

Cold Asian Noodle Salad
Serves 4

2/3 of a pack of Rice Noodles, prepared according to package directions
3 large Carrots, peeled and ribboned
1 large Cucumber, peeled and ribboned
1/2 Onion, thinly sliced
1/4 C. of Cilantro, chopped

Dressing
1/4 C. of Sesame Oil
1/4 C. of Soy Sauce
1/4 C. of Rice Wine Vinegar
2 Tbl. of Garlic, minced
2 Tbl. of Ginger, minced
2 Tbl. of Brown Sugar

- Place all ingredients for the dressing in a blender. Mix well and refrigerate
- Combine cooked noodles and vegetable ribbons in a large bowl
- Add dressing to veggie-rice mixture and refrigerate for 1 hour

Suggested Variations:
- Black and white sesame seeds can be sprinkled over top before serving for visual appeal
- Thinly sliced red bell peppers can be added for crunch
- Spaghetti or Lo Mein noodles could be used instead of the rice noodles