8 oz. whole wheat spaghetti, cooked, drained but not cooled
5 cups broccoli florets, lightly blanched, drained but not cooled
2 cups matchsticked carrots
3/4 cup thinly sliced green onions
1/3 cup chopped fresh cilantro
3 Tbsp. toasted sesame seeds
Sauce:
2 Tbsp. tahini
2 Tbsp. water
2 Tbsp. rice wine vinegar
2 Tbsp. soy sauce
1 1/2 Tbsp. dark sesame oil
2 tsp. honey
1/2 tsp. grated fresh ginger
1/2 tsp. chili paste with garlic (sambal oelek)
2 cloves garlic, minced
Combine noodles and broccoli; sprinkle with remaining ingredients. Whisk sauce ingredients together in a small bowl. Drizzle over noodles and toss to coat.
Adapted from: Cooking light, Apr. 2007
I prepared this post for the Tumwater Farmers' Market blog before it switched editors. There are several of these, which will appear this winter when I'm feeling particularly cold and uninspired.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
