So now that you know how easy it is to whip up, you’re going to make a big batch of Crunchy Cabbage Slaw, right? Add any kind of noodle — whole wheat linguine or fusilli, buckwheat soba, rice noodles, mung bean thread vermicelli — for a tasty, satisfying pasta salad.
For a nutritious one-dish meal, add whatever protein you have in the house. Great way to use up leftovers! Cut up cold bbq’d chicken, hotdogs, pork chop, hunk of roast beef from last week; slice deli meat, tempeh or firm tofu.
Remember to add more Orange Ginger vinaigrette, as the noodles not only need thorough coating but also soak up the sauce. I would also make the vinaigrette stronger-flavored to compensate, ie more salt, garlic, herbs. Blend in tahini (sesame paste) and/or peanut butter goop-ified with canola oil, and you get a dressing similar to the “Sesame Chicken Salad” sauce. [what I mean is, either paste has to be well-blended with oil til goopy first before you create the dressing, or the paste will remain a sticky hunk.]
I like Sesame Chicken Salad, too, but it’s so ubiquitous in restaurants now, even in ‘fast-food’, that the quality really varies and can be very disappointing. It’s so easy to make good quality noodle salad at home, and in quantities that keep. All combinations are good, as long as you have a decent vinaigrette and do not overcook the noodles (mushy).
Cold Chinese-style spicy sesame noodles — with cold crunchy vinegary cucumbers and sliced napa cabbage — are incredible, both rich and refreshing at the same time. Totally worth the saturated fats. Ohhh! Guess what I’m making today!