BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWSLINGUINI SALAD WITH SPICY SUMMER VEGETABLES
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.
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