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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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Eye-catching and delicious, this salad will impress any time, but itâs ideal for spring or summer celebrations. Stephanie Matthews - Tempe, Arizona Ingredients:
3 large carrots |
2 cups cut fresh asparagus (1-inch pieces) |
2 cups fresh snow peas |
1 package (3 ounces) ramen noodles |
1 medium sweet red pepper, cut into thin strips |
1 can (14 ounces) bean sprouts, drained |
1 can (8 ounces) sliced water chestnuts, drained |
1 tablespoon plus 1 teaspoon sesame seeds, divided |
1/2 cup hoisin sauce |
1/4 cup rice vinegar |
1/4 cup canola oil |
2 teaspoons sesame oil |
2 teaspoons honey |
1/2 teaspoon salt |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon pepper |
Directions:
1. Using a vegetable peeler, cut carrots into very thin lengthwise strips. In a large saucepan, bring 4 cups water to a boil. Add the carrots, asparagus and snow peas; cover and boil for 3 minutes. Drain and immediately place vegetables in ice water. Drain and pat dry. Set aside 3/4 cup carrots for garnish.
2. Discard seasoning packet from noodles or save for another use. Break noodles into small pieces. Place in a large serving bowl; add the blanched vegetables, red pepper, beans sprouts, water chestnuts and 1 tablespoon sesame seeds.
3. In a small bowl, whisk the hoisin sauce, vinegar, canola oil, sesame oil, honey, salt, pepper flakes and pepper. Pour over salad; toss to coat. Garnish with reserved carrots and remaining sesame seeds. Serve immediately. Yield: 9 servings.
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