LINGUINI SALAD WITH SPICY SUMMER VEGETABLES

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Ingredients:

  • 1 cup each julienne – carrots, red bell pepper, and cabbage and/or other vegetables

  • 3 tablespoons grape seed oil
  • 3 tablespoons soy sauce
  • 1 teaspoon chili paste
  • 1 tablespoons virgin sesame oil
  • ¼ cup cilantro leaves
  • 3 tablespoons minced mint
  • 6 figs, quartered (use tomatoes if no figs available)
  • 1 pound cooked coriander linguini (see recipe)

Method:

Combine julienne vegetables in a large bowl and toss well with oils, soy, chili and herbs; garnish with figs and additional mint if desired.    Toss with cooked/cooled coriander pasta and serve.






TO RECIPES

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