Thursday, September 23, 2010

Asian Sesame Spaghetti Salad

This recipe receives rave reviews!  I first tasted it when served by a neighbor at our annual block party.  I've made it a couple more times, varying the vegetables each time.  I've also altered the recipe slightly from the original, so have fun with it!  Make it to your taste. 
whisk together:
1/2 C rice vinegar
1/4 C red wine vinegar
1/2 C sugar (or use just a little bit less)
2 T sesame oil
1 T soy sauce (tamari is best if you have it)
2 garlic cloves, minced
@ 2 t yellow mustard
1/2 to 1 t ground black pepper
1/2 t ground ginger (or 1 t grated fresh--or more!  I love fresh ginger!)
1/4 t ground red pepper (or to taste or leave out)
 tiny pinch of salt

16 oz cooked spaghetti, al dente, no salt or fat added (or vermicelli)
2 T sesame seeds, toasted

vegetables  (use the vegetables of your choice, as many or as few as you like)
variation 1:  (original, that's why there are actual measurements!)
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 small zucchini, cut into thin strips
4 oz shredded carrots
1/2 C chopped green onions

variation 2:
red bell pepper, chopped
green onions, chopped
yellow baby carrots, cut into thin coins
radishes, cut into thin strips
corn, cut fresh off the cob

variation 3: 
2 T green bell pepper, finely chopped
3/4 of a red bell pepper, chopped
1 ear of corn, cut fresh off the cob
orange carrots, cut into thin coins
1 T turnip, finely chopped
green beans, cut and steamed 
1 green onion, chopped

directions:
As soon as the spaghetti is cooked, drain thoroughly and place in a bowl.   Stir in the whisked ingredients while spaghetti is still warm.  Toss in sesame seeds.  Add vegetables.  It will take an hour or two for the flavors to blend.  

NOTES:  The photo is of variation 3 made with vermicelli.  For fun, to take the photo, I placed the salad on baby field greens and added basil leaves with a chamomile flower.

photo by me © 2010

7 comments:

  1. Oh that looks so fresh and flavorful! All of the different variations look really good. Thanks for sharing!

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  2. Not only does this dish look beautiful but it also sounds delicious. I like all the variations you added in the recipe, each one sounds great.

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  3. Interesting! Will make this next week.

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  4. Ooo, delicious, with variety and vegetarian! Thanks.

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  5. Looks lovely and I bet it tastes as good.

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  6. I love all the veggies in the wonderful salad.

    Thanks for stopping by.

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