BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWSSPICY SUMMER VEGETABLE FOR NOODLE SALAD
Ingredients:
1 cup each julienne – carrots, red bell pepper, and cabbage and/or other vegetables
3 TBS grape seed oil
3 TBS soy sauce
1 tsp chili paste
1 TBS virgin sesame oil
¼ cup cilantro leaves
3 TBS minced mint
6 figs, quartered (use tomatoes if no figs available)
1# cooked coriander linguini
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.
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