Kate's Plate

Ginger Peanut Pasta Salad with Veggies
Serves at least 4-6
The fancy-pants term "julienne" refers to the items being cut into matchstick strips, about 2 to 3 inches long and makes a difference in the presentation of this dish. The julienning of the veggies in the salad does require a bit more time and precision so as to not chop off a finger, hence, if you're in a pinch don't do it. The peanuts at the end are a nice little touch. Ta Ta.


Ginger Vinaigrette
1/4 cup salad oil
2 tsp chili oil
1/4 cup rice wine vinegar
2 Tbsp soy sauce
2 Tbsp sugar
2 Tbsp freshly grated ginger

Salad
8 ounces corkscrew or other spiral shaped pasta
20 pea pods
1 medium cucumber, julienned
1 medium yellow bell pepper, julienned
2 medium carrots, julienned
1/2 cup sliced green onions
3/4 cup thinly sliced radishes
1/2 bunch fresh cilantro, chopped
1/3 cup chopped peanuts

For the vinaigrette, combine the oils, vinegar, soy sauce, sugar, and ginger in a covered jar; shake to mix well. Chill until serving time.

For the salad, cook the pasta according the package directions adding the pea pods for the last 30 seconds. Drain and rinse.

Combine the cucumber, bell pepper, carrots, green onions, and radishes in a large bowl. Add the pasta and pea pods and the cilantro; mix well. Chill in the fridge.

Toss the salad with vinaigrette in a serving bowl about 1/2 hour prior to serving time. Add the peanuts just before serving and toss to mix well.