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CALIFORNIA ASIAN SALAD
Summertime is party season. Come to the potluck prepared with a succulent salad splashed with vibrant colors that invite the intrepid tasters to dig in. This is the perfect salad for a potluck, a patio party, or a delightful picnic. Prepare the salad a few hours ahead to allow flavors to fully develop.
1 large broccoli crown, cut into florets
2 C. (480 ml) boiling water
1/2 lb. (225 g) Mai Fun or Sai Fun rice noodles*, cut into 3-inch (7.5 cm) lengths with kitchen scissors
3 C. (720 ml) boiling water
1 15-oz. (425 g) can baby corn, drained, cut in half
1 1/2 (360 ml) to 2 C. (480 ml) cooked edamame (fresh soy beans)
1 ripe papaya or mango, peeled, de-seeded, and cut into bite-size pieces
1/2 lb. (225 g) snow peas, ends trimmed and cut in half
1 bunch green onions, thinly sliced
1 red bell pepper cut into fine julienne, about 1-inch (2.5 cm) long
1/2 bunch cilantro, chopped
4 T. toasted sesame seeds
Juice of 1 to 1 1/2 lemons
1 T. sesame oil
Salt and pepper to taste
Pinch of cayenne (optional)
Black sesame seeds* or chopped cilantro for garnish
- Drop the broccoli florets into the 2 cups (480 ml) rapidly boiling water in a 4-quart (4 liter) saucepan and cook until just tender, about 4 to 5 minutes. Drain, rinse under cold water, and transfer to a large bowl.
- Place the rice noodles in large bowl and pour the 3 cups (720 ml) boiling water over them. Set aside for 4 to 5 minutes until noodles are soft, then drain and transfer them to the bowl with the broccoli.
- Add the baby corn, edamame, papaya, snow peas, green onions, bell pepper, cilantro, and toasted sesame seeds to the bowl and toss together.
- Season to taste with the lemon juice, sesame oil, salt, pepper, and cayenne. Transfer to a serving bowl or platter and garnish with a few sprinkles of black sesame seeds, chopped cilantro, or both. Serves 6.
* Mai Fun and Sai Fun Rice noodles and black sesame seeds are available at most grocery
stores in the Asian section or in an Asian grocery.
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