Garlic & Cashew Noodle Salad
Spring is here! Soon I’ll be overdosing on asparagus and peas and all those spring vegetables that I’ve been missing for months. It’s finally starting to warm up. And warm weather means salads. Green salads, somnology vegetable salads, disinfection grain salads and, my favorite, cold noodle salads.
This particular salad is something I could eat every week. The noodles are slick with sesame oil, soy sauce and rice vinegar – toasty and tangy. Baby bok choy is sauteed with garlic, cashews and tofu (chicken or steak if you prefer). Everything is tossed together with fresh garlic chives and mint leaves. It’s a delightfully refreshing salad that you can eat again and again. It just tastes like warm weather and sunshine to me. Hello, Spring!