Sesame Soy Bow Ties
Give your barbecue a break with this crunchy toasty main-course salad from our July 2004 issue "Summer-Supper Salads" collection of nine cool recipes.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 191 |
| pro | 5 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 24 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 460 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 9% |
| vit A | 27% |
| vit C | 100% |
| folate | 29% |
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1 tbsp (15 mL) black or white sesame seeds
1 each sweet red and yellow pepper
1 small carrot
4 cups (1 L) whole wheat farfalle (bow tie) pasta
2 cups (500 mL) bean sprouts
2 green onions, thinly sliced
Sesame Soy Dressing:
1/4 cup (50 mL) vegetable oil
3 tbsp (50 mL) soy sauce
2 tbsp (25 mL) rice vinegar
1 tsp (5 mL) sesame oil
1/2 tsp (2 mL) granulated sugar
1/2 tsp (2 mL) Asian chili paste or hot pepper sauce
Preparation:
In small skillet, toast sesame seeds over medium heat, shaking pan occasionally, until fragrant, about 2 minutes. Set aside.
Halve, core and seed red and yellow peppers. Cut each in half crosswise; thinly slice and place in large bowl. Peel and shred carrot; add to bowl.
Sesame Soy Dressing: Whisk together vegetable oil, soy sauce, vinegar, sesame oil, sugar and chili paste; pour over vegetable mixture.
Meanwhile, in large pot of boiling, salted water, cook farfalle until tender but firm, 8 to 10 minutes. Drain and rinse in cold water; drain well and add to bowl. Toss to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Add bean sprouts and onions; toss to combine. Sprinkle with sesame seeds.
Additional Information
-
Make It a Meal: Add 2 cups (500 mL) grilled shrimp or sliced steak or pork.
Source
Canadian Living Magazine: July 2004
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