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Sesame Summer Salad

 Sesame Summer Salad
Eye-catching and delicious, this salad will impress any time, but it’s ideal for spring or summer celebrations. Stephanie Matthews - Tempe, Arizona
9 ServingsPrep/Total Time: 30 min.

Ingredients

  • 3 large carrots
  • 2 cups cut fresh asparagus (1-inch pieces)
  • 2 cups fresh snow peas
  • 1 package (3 ounces) ramen noodles
  • 1 medium sweet red pepper, cut into thin strips
  • 1 can (14 ounces) bean sprouts, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 tablespoon plus 1 teaspoon sesame seeds, divided
  • 1/2 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 1/4 cup canola oil
  • 2 teaspoons sesame oil
  • 2 teaspoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper

Directions

  • Using a vegetable peeler, cut carrots into very thin lengthwise
  • strips. In a large saucepan, bring 4 cups water to a boil. Add the
  • carrots, asparagus and snow peas; cover and boil for 3 minutes.
  • Drain and immediately place vegetables in ice water. Drain and pat
  • dry. Set aside 3/4 cup carrots for garnish.
  • Discard seasoning packet from noodles or save for another use. Break
  • noodles into small pieces. Place in a large serving bowl; add the

2 of 2

Sesame Summer Salad (continued)

Directions (continued)

  • blanched vegetables, red pepper, beans sprouts, water chestnuts and
  • 1 tablespoon sesame seeds.
  • In a small bowl, whisk the hoisin sauce, vinegar, canola oil, sesame
  • oil, honey, salt, pepper flakes and pepper. Pour over salad; toss to
  • coat. Garnish with reserved carrots and remaining sesame seeds.
  • Serve immediately. Yield: 9 servings.
Nutritional Facts: 3/4 cup equals 205 calories, 10 g fat (2 g saturated fat), trace cholesterol, 425 mg sodium, 26 g carbohydrate, 4 g fiber, 4 g protein.