I’ve written before about my annoyance with seasonal creep. We always seem to move to the next season before the current one is over. I love flannel, apples, and warm beverages as much as any born and bred New Englander, but I can wait to embrace them. Even though the school year has started it is still technically summer, and I’m happy to keep eating cold and crunchy things while I can. This salad is a quick dressing, julienned vegetables, and noodles you don’t even need to cook on the stove. Great for the hottest summer days, or those transitional nights when we’re still holding on to later daylight.
My Potter Hill CSA share this week was 1 bunch salad turnips, 1 bunch radishes, spicy lettuce mix, pea shoots, parsley, arugula, 2 lbs potatoes, onions, and cherry tomatoes. Earlier this week I made a light summer lasagna with roasted zucchini, cherry tomatoes, onions and arugula. The potatoes and remaining arugula, along with the spicy lettuce and pea shoots went into potatoes anna and salad, which so delightfully flavorful for so few ingredients, but definitely let it cool a bit before cutting if you want clean slices. Before I decided on this noodle salad I contemplated making this roasted vegetable bowl using potatoes, radishes, turnips, carrots, onions, and the parsley. It would still be an excellent option if the weather cools off again next week.
Turmeric noodle salad with crunchy veg
Adapted from Molly Wizenberg and Heidi Swanson. All sorts of vegetables would be great here. As Molly did in her original recipe, you could add cucumber or cabbage, or some kind of protein. I love Heidi’s idea of adding turmeric to noodles so they become vibrantly yellow, but you could omit the turmeric if you don’t have any.
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 2 tablespoons brown sugar
- 6 tablespoons water
- 2 teaspoons chili garlic sauce (or, 1 garlic clove grated and 1 teaspoon sriracha)
- 1 bunch of salad turnips (4 turnips made 2 cups of shredded)
- 1 bunch radishes (7 small radishes made 1 cup shredded)
- 1 large carrot (1 cup shredded)
- 2 scallions, sliced (mine were huge, so about 1 cup total)
- 1/2 cup chopped herbs, such as cilantro or basil (Thai, regular, or lemon)
- 8 ounces of rice noodles
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/2 cup peanuts
- Optional: 1 cup halved cherry tomatoes (raw or roasted)
- Optional: minced jalapenos
Combine all dressing ingredients in a jar and shake to combine.
Shred or julienne turnips, radishes, and carrots. Slice scallions and chop herbs. Place noodles, turmeric, and salt in a large bowl and cover with boiling water (the noodles should be totally submerged). Stir to distribute the turmeric and insure the noodles don’t stick together. Let sit for 5 to 10 minutes and then drain (definitely check after 5 minutes, because thinner noodles will be done at that point). Roughly chop the peanuts.
Toss drained noodles, shredded vegetables (including the tomatoes if you’re using them) , scallions, and dressing in a large bowl. Top with chopped herbs and peanuts. Serve with extra chili garlic sauce and jalapenos.