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* Cold Sesame Chicken and Noodle Salad
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Cold Sesame Chicken and Noodle Salad
For the Dressing:
- ¼ cup rice vinegar
- 2 cloves garlic, minced
- 1 TB grated fresh peeled ginger
- 2 TB white miso paste
- 2 TB tahini
- 2 TB tamari or soy sauce
- 1 TB toasted sesame oil
- ¼ tsp red pepper flakes (optional)
For the salad:
- 8 ounces spaghetti, cooked according to package
instructions
- 2 cups finely shredded red cabbage
- ½ medium English cucumber,
julienned
- 1 C frozen shelled edamame, thawed
- 2 TB Simply Organic Everything Blend, divided
- 2 cooked boneless, skinless chicken breasts, cubed or
sliced into ¼-inch strips
- 4 medium scallions, green part only, thinly sliced on the
diagonal.
1.
Make the
dressing: Whisk the vinegar, garlic, ginger, miso, tahini, and tamari
or soy sauce together in a small bowl. While whisking, slowly pour in the oil
and whisk until emulsified; set aside.
2.
Make the
salad: Break the dried noodles in half and cook according to the
package instructions. Drain and rinse thoroughly under cold water to remove
excess starch. Set aside until completely cooled.
3.
Place the cooled noodles, cabbage, cucumber, edamame, 1 tablespoon
of the Everything Blend, and about 1/4 of the dressing in a large bowl. Toss to
combine. Top with the chicken, scallions, and remaining Everything Blend. Drizzle
with the remaining dressing and toss together. (thekitchn) Serves 6.
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