Ingredients
- 1/2 cup julienne cucumber
- 1/2 cup chopped fresh scallions
- 1/2 cup julienne red bell pepper
- 1/2 cup julienne carrots
- 3/4 cup sliced shiitake mushrooms (about 6 medium caps)
- 2 tablespoons black sesame seeds
- 1/4 cup water
Dressing:
- 2 tablespoons lemon juice
- 1 tablespoon fresh ginger juice
- 1 tablespoon sesame oil
- 1/4 teaspoon red chile flakes
- 1 tablespoon sugar
- 1 teaspoon salt
- Pinch freshly ground black pepper
- 2 cups cooked udon noodles
Directions
Combine the cucumber, scallions, and red bell pepper in a medium bowl and refrigerate.
In a medium non-stick saute pan, lightly cook carrots and mushrooms in a medium pan with the sesame seeds, adding 1 tablespoon of water at a time. Continue to cook until carrots and mushrooms are tender. Cool. Add to cucumber mixture and keep refrigerated.
Combine all ingredients for dressing and mix well. Toss with vegetables and noodles.
Calories: 130 calories per serving Fat: 5 gm per serving
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By mgodkin_474659
LA, CA
on June 03, 2009
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This recipe involved too much chopping and julienning for just OK taste. I enjoyed it the day I made it but the left overs seemed to sit in the fridge untouched. I don't think I'll be making this again
By caranundomiel_9...
Chesapeake, VA
on February 19, 2008
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I made this for one of my classes celebrating Chinese New year a few weeks ago and it really was a big hit! It was very simple to make and was even good as leftovers the next day!
By garza_pilar_8279815
Erlanger, KY
on September 11, 2007
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I just prepared this recipe last night. This is a perfect salad for summertime. I didn't use the ginger juice (I couldn't find it at my local health food store, but it still tasted great because of the lemon juice. I wanted my salad to be a little spicier, so I added some hot sesame oil as well as the regular kind.
My only complaint is that it took me a while to julienne all the vegetables, but I'm sure this is really due to my poor knife skills. This recipe was still very easy to make and now that I've done it once, I will probably use shredded carrots next time because it would be faster for me and just as tasty.
This is a great recipe for vegetarians (like myself and vegans, but would probably be nice with grilled shrimp to for non-vegetarians.
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