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SUMMER NOODLE SALAD

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It's tough to eat on a hot day so keep this recipe by your side when temperatures rise. This summer noodle salad for your picnic, potluck, or a day in the park. Packed with veggies, add a soft boiled egg or meat of your choice for extra protein. Have fun out there, drink water!

 @ JacobsenSaltCo     #JacobsenSaltCo

INGREDIENTS

- 2lbs. fresh wheat or buckwheat noodles or angel hair pasta 

SAUCE

- 1 large red onion
- 3 oz fresh peeled ginger
- 3 cloves peeled garlic
- 3 oz toasted sesame oil
- 1 nectarine or peach or plum
- 1/4 c red pepper paste
- 1/4 c rice vinegar
- 2 Tbsp toasted sesame seeds
- 4 oz Bee Local Honey Water
- 1 Tbsp Jacobsen kosher salt
 
SALTED MARKET VEGGIES
- 3 small zucchini (washed)
- 2 bunched large red radish(trimmed and washed)
- 2 Tbsp Jacobsen Kosher salt
- 1 small head of napa cabbage
- 1 bunch basil

Combine all sauce ingredients in blender and blend on high for 60 seconds. Taste and adjust to your seasoning preference. Transfer to a container with a lid and allow to cool fridge.

Slice radish into 1/4” rounds. Using small stacks of radish rounds, slice into little sticks. Place in a small mixing bowl and add 2 teaspoons of kosher salt; mix well and set aside. Cut zucchini and cabbage into similar size and shape and repeat same process as the radish in separate mixing bowls. Set aside in fridge for 15-20 minutes.

Pick leaves of basil, quickly rinse under cold water, and shake off excess water. Cut basil into ribbons or tear leaves by hand. Have bowl of lightly salted ice water ready before cooking the noodles. Bring large pot of pasta with lightly salted water to a boil. Drop noodles into boiling water (2-3 minutes for angel hair or similar dried noodles; if using fresh or buckwheat noodles, wait 1-2 minutes). Strain cooked noodles, immediately transfer to ice water, and stir for 3 minutes. Strain cold noodles and drain off any extra water. Transfer noodles to large mixing bowl and add sauce (about 3oz per serving of noodles). Transfer each portion of noodles and sauce to serving bowls and add small handful of each of the salted veggies on top.

Garnish with pinch of basil. Serve immediately. (Serves 5-6)

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