Chinese Noodle Salad With Summer Squash & Cabbage

This refreshing Chinese-style noodle salad is the perfect light lunch or side dish for warm weather. It combines the crisp texture of shredded summer squash, zucchini, and cabbage with the chewiness of eggless noodles. The dressing is a unique and delicious balance of salty soy sauce, tangy white wine vinegar, and sweet apple or orange juice, creating a complex flavor profile that coats every bite. The addition of minced garlic and a hint of nutmeg adds depth, while toasted cashews provide a satisfying crunch.

Cuisine: Chinese

Courses: Salads

Difficulty: Intermediate

Servings: 8

Calories: 229.9

Dietary: Vegetarian

Description

This refreshing Chinese-style noodle salad is the perfect light lunch or side dish for warm weather. It combines the crisp texture of shredded summer squash, zucchini, and cabbage with the chewiness of eggless noodles. The dressing is a unique and delicious balance of salty soy sauce, tangy white wine vinegar, and sweet apple or orange juice, creating a complex flavor profile that coats every bite. The addition of minced garlic and a hint of nutmeg adds depth, while toasted cashews provide a satisfying crunch.

Ingredients

2 tablespoon Toasted sesame oil
2 tablespoon Light soy sauce
2 tablespoon Tomato juice
2 tablespoon White wine vinegar
2 tablespoon Apple or orange juice
2 cup Noodles (eggless), rinsed, drained and chilled
3 cup Cabbage or bok choy, shredded
1 cup Yellow squash, shredded
1 cup Zucchini, shredded
1/2 cup Daikon or other radish, sliced
1/4 cup Scallions or chives, thinly sliced
1/4 cup Carrot, shredded
1 clove Garlic, minced
4 teaspoon Sesame seeds, toasted
pinch Ground nutmeg
6 tablespoon Dry-roasted cashews, chopped, for garnish

Directions

1
Cook the eggless noodles according to package directions, rinse thoroughly under cold water to stop the cooking process, drain well, and chill.
2
In a small bowl, whisk together the toasted sesame oil, light soy sauce, tomato juice, white wine vinegar, and apple or orange juice until well combined.
3
In a large mixing bowl, combine the chilled noodles, shredded cabbage, yellow squash, zucchini, sliced daikon, scallions, shredded carrot, minced garlic, and toasted sesame seeds.
4
Add a pinch of ground nutmeg to the vegetable and noodle mixture.
5
Pour the prepared dressing over the salad and toss gently but thoroughly until all ingredients are evenly coated.
6
Transfer to a serving dish and garnish with chopped dry-roasted cashews and squash or chive blossoms if desired. Serve immediately or chill for 15 minutes before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 229.9kcal

% Daily Value *
Total Fat 14.1g22%
Saturated Fat 3.1g16%
Cholesterol 21.6mg8%
Sodium 823.0mg35%
Total Carbohydrate 19.8g7%
Dietary Fiber 1.4g6%
Sugars 1.4g
Protein 7.2g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chinese, noodle, salad, summer, squash, zucchini, cabbage, vegan, soy, dressing, garlic, sesame, cashews, crunchy, refreshing, easy, lunch, side dish, vegetarian, asian

Read it online: https://www.chefs-mate.com/recipe/chinese-noodle-salad-with-summer-squash-c/