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[edit] Ingredients
8 |
ounces corkscrew macaroni broken up |
20 |
fresh pea pods remove tip & strings |
1 |
medium kohlrabi peeled and cut |
2 |
medium carrots grated |
1 |
medium yellow or green sweet pepper cut into thin |
|
strips |
¾ |
cup radishes thinly sliced |
½ |
cup green onions bias-sliced |
3 |
tablespoons fresh cilantro snipped |
⅓ |
cup peanuts chopped |
[edit] Preparation
Step 1 |
Cook the pasta according to package directions. During the last 30 seconds of cooking time, add the pea pods (or broccoli). Drain pasta and pea pods. Rinse with cold water and drain thoroughly. In a large serving bowl combine macaroni and pea pods, kohlrabi (or cucumber), carrots, sweet pepper, radishes, green onions, and cilantro (or parsley). Add Ginger Salad Dressing and toss gently to coat. Cover and chill for 2 to 8 hours. To serve, toss the salad again and sprinkle with nuts |
Step 2 |
NOTES : The Natural Kitchen: Recipe Box |
Step 3 |
Strict Vegetarian (no eggs or dairy) |
