Cold Sesame with Raw Zucchini, Carrot and Cucumber (Spiralized) Noodles

Cold Sesame with Raw Zucchini, Carrot & Cucumber Noodles

When I was a kid my parents would take us all to a Chinese restaurant in Flushing, Queens called The Happy Dumpling. I was just beginning to be adventurous beyond wonton soup and Cold Sesame Noodles were soon my jam! The waitress would mix all the ingredients at the table, a great way to keep restless kids entertained. The entire family loved that dish and it was the highlight of our meal there.

ASIAN SLAW

      I am not one to blindly follow recipes, although when I do I am often pleasantly surprised at all the wonderful new flavors that I discover are so easy to create. When I got another head of cabbage and a million dingy carrots from the latest winter share pick-up, I decided to make slaw. I didn't want to just make regular slaw, so I looked of all places in my Cuisinart cook book and there was a recipe for Asian Slaw with Peanut Dressing and I happened to have almost all of the ingredients on hand to make the dressing. Don't you just love that? No running out to the store.
     Anything that combines the flavors of raw garlic and ginger (especially during cold and flu season) is a keeper. It was super easy, and I basically created the peanutty sauce that goes on those Cold Sesame Noodles you get at the Chinese restaurant. Worlds opening up to me. Warning: this is a pungent sauce, so don't do what I did and only loosely cover it in your fridge. Or else whenever you open the door, you will be reminded of that peanut sauce you made. And don't stop at slaw with this sauce. The next day I slathered the sauce over Soba Noodles. It would be great on all types of meats, too, like chicken or shrimp satay. Its all about just finding a vehicle for this delicious peanut sauce.

CARROT CUPCAKES

     I made some sweets for my sweet. Carrot cupcakes from Eats Well With Other, who adapted it from Smitten Kitchen. I topped them with regular cream cheese frosting with some fresh lemon zest instead of Maple Cream Cheese. I also didn't have enough apple sauce so I replaced it with olive oil. Yes, olive oil. And they were as moist and delicious as can be.  Next time I will use fresh grated ginger and some orange or lemon zest in the batter to freshen them up. 

    I also wanted to make some cute carrot designs but wanted to avoid Yellow No. 5, which as a kid after eating cheetos and grape soda made my throat close up and I broke out into hives, so I experimented with a few colorful things from my pantry and garden. 

   For orange, I used a combination or saffron, turmeric and cinnamon. And for the green stems, I used mint leaves. I ground everything up in a mortar. The colors were a lot more natural in a nice way. They also had subtle spice hints, which were a fun surprise.