Serves 8
1 12 oz bag Coleslaw mix
1 Julienne cucumber
2 Tablespoons Black Sesame seeds
1 bunch Sliced Scallions
1 cup Cashew halves
1 pound Soba Noodles
1 sliced birds eye chili (optional)
1/2 cup chopped cilantro
Toasted sesame dressing
Soy sauce 1/2 cup
Brown sugar ¼ cup
Cider vinegar ¼ cup
Dijon mustard 2 tbspn
Canola oil ½ cup
Toasted sesame oil 3 tbspn
Method of Prep:
Boil the soba noodles in salted water until al dente. Drain most of the water out of the pot and add 1 quart of ice to shock the pasta. Make sure to fully mix the ice into the hot pasta. Drain the pasta and set aside.
For the dressing:
In a medium sized bowl, whisk together the brown sugar and cider vinegar until the sugar is mostly dissolved. Whisk in the mustard and soy sauce. Next, add the sesame oil to the canola oil and slowly drizzle the oil in while whisking until all of the oil is emulsified into the dressing. Set aside.
In a large mixing bowl, toss all ingredients together. Garnish with sliced scallions, cilantro and black sesame seeds. Serve chilled.
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