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Soba Noodle Salad Recipe Recipe

Soba Noodle Salad Recipe

05.20.13 by Jackie

If you follow me on FacebookPinterestTwitter or Instagram, you've probably seen how huge the plants in our garden are. Thanks to the recent sunny, warm weather we’ve experienced, they have really taken off.

To celebrate our first crop of Persian cucumbers, I prepared a chilled noodle salad. I used soba noodles, a variety of fresh vegetables, flavorful peanut sauce, fresh mint (again from our prolific garden) and dill. Soba noodles are Japanese-style buckwheat. If you can’t find them, you could use whole wheat angel hair pasta for a similar texture.

I prepared everything in advance in the morning and assembled the salad later at the last minute. That's what I call healthy, fast food!

If you live in the Bay Area, don't forget to pencil in this Saturday (May 25th) for my cooking demo and cookbook signing for Haute Potato at Los Altos Library. Hope to see everyone there.


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Chinese Cabbage and Lotus Salad Recipe Recipe

When writing my second cookbook, Banh Mi, which by the way is already available for preview and pre-order, I tried to share authentic and traditional recipes for Vietnamese sandwiches, condiments and sides. If you've ever tasted a bánh mì, you probably are familiar with the standard condiment of pickled carrots and daikon. It takes the place of cornichon-based pickles (tiny French gherkin pickles) found in Western sandwiches.

You can of course vary the ingredients to your liking, and in this recipe I prepared a modified version of the bánh mì condiment with shredded Chinese cabbage, pickled lotus and freshly-picked satsuma mandarins that baby Aria helped me gather from our garden --follow me on Twitter and Facebook to see more pictures-- (sadly it was our very last batch). With a few peanuts and a nice dressing, it makes a great salad. Though it isn't strictly speaking a traditional pickle, you could also use it in your own bánh mì sandwich. The flavors are mellow enough to let the meat or tofu of your choice shine.


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Asian Noodle Salad with Peanut Salad Dressing Recipe

We went to a potluck this weekend, and I brought along an Asian-inspired salad. I wanted to serve it as a main dish, so I made a pasta salad loaded with tofu and vegetables. But instead of using regular pasta, I used thin egg noodles. I mixed a myriad of vegetables such as crimini mushrooms, baby zucchini, cauliflower, bok choy, sugar snap peas and pickled red peppers with fried, cubed tofu. To finish the dish, I covered it in a delicious peanut dressing made of peanut butter, chili garlic sauce, sugar cane vinegar and ponzu soy sauce.

This cold Asian noodle salad can be prepared hours in advance, making it perfect for picnics and potlucks. Just leave the peanut salad dressing on the side and mix right before serving.


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