Lots of things going on today---filling in with a good recipe for a Summer Day is always a good thing. This has a lot of textures and flavors, and is perfect for a patio get-together or a poolside buffet.
Asian Star Salad
½ lb.linguine or spaghetti, broken in half, cooked, rinsed, and cooled
1/2 head sliced Napa cabbage
1/2 head purple cabbage, halved and sliced very thin
1 heart of Romaine, leaves sliced across
8 oz. baby spinach
1 each red, yellow, orange bell pepper, julienne
Wash, drain and pat dry ½ lb. bean sprouts
3 to 6 sliced scallions, white and green
English cucumber, matchstick or long thin strands
½ lb. snow peas, strung, blanched 30 seconds, shocked, sliced long-ways into 3
Handful of cilantro, chopped, stems and all
Toasted sunflower seeds or toasted sesame seeds or a cup of cashew halves (I buy the "broken" ones, cause the whole ones are a bit of a mouthful with salad), toasted gently in a dry skillet---set aside til serving
Zest and juice one lime
¼ cup peanut oil
3 T dark sesame oil
¼ cup soy sauce
1/2 cup brown sugar
3 T grated fresh ginger
2 cloves chopped, smushed garlic
1 jalapeno, minced, no veins or seeds, or 2 red chiles, sliced thin
Shake dressing in a jar. Toss salad in large bowl, except for seeds or cashews. Add dressing and toss thoroughly. Serve on wide platter, with seeds or nuts scattered atop. Garnish of onion brushes, snow peas, carrot flowers, if you're inclined to that sort of thing. If you like, scatter a couple of handfuls of Chow Mein noodles on top---the vermicelli size are crisp and wonderful.
Or keep it in a BIG Tupperware, to have all to yourself, for DAYS. It's one of those things in the fridge, like chocolate pie, that will call out to you at odd times, like three a.m.
This recipe is not inherently Southern, but it's one of those that the under-the-hairdryer and Bridge Club circuit would pounce on, make once, and claim for their own, and would not be above casting a judgemental, comparing eye upon an almost-twin platter set down on Church Supper night. "Now the way I make MYE Asian Star Salad . . . "