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Chinese noodle salad with summer squash & c

Yield: 8 Cups

Ingredients:

• 2 tb Toasted sesame oil
• 2 tb Light soy sauce
• 2 tb Tomato juice
• 2 tb White wine vinegar
• 2 tb Apple or orange juice
• 2 c Noodles (eggless); rinsed -drained chilled
• 3 c Cabbage or bok choy; -shredded
• 1 c Yellow squash; shredded
• 1 c Zucchini; shredded
• 1/2 c Daikon or other radish; -sliced
• 1/4 c Scallions or chives; thinly -sliced
• 1/4 c Carrot; shredded
• 1 Garlic clove; minced
• 4 ts Sesame seeds; toasted ds Ground nutmeg
• 6 tb Dry-roasted cashews; chopped

Instructions:

-to garnish Squash or chive blossoms -to garnish 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

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