Sesame Summer Salad

16 ingredients
3 steps

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. 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. 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. 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.

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