Asian Noodle Salad

The Asian ginger dressing is what gives this salad great taste and zing–and it’s vegan, too!

¼ cup soy sauce
2 tablespoons rice vinegar
¼ cup honey
2-inch finger of fresh ginger, peeled and finely grated
2 large garlic cloves, peeled and finely grated
1 small red chile, minced
⅓ cup extra virgin olive oil
¼ head of green and/or red cabbage, finely shredded
2 large carrots, peeled and finely shredded
8 to 10 young scallions, sliced thin
8 ounces angel hair pasta, broken in half (see note)

Equipment: Natural gas stovetop

Combine the first six ingredients in a large bowl and whisk in the olive oil. Add the cabbage, carrots, and scallions and set aside.

Cook the pasta according to package directions until al dente and drain well. Add to the bowl with the veggies and mix well. Serve at room temperature or chilled.

Note about the pasta–Consider using a whole grain pasta or something other than plain old semolina. We found some made with jerusalem artichoke flour (DeBoles), which had a subtle nutty flavor to it.