Cold Buckwheat Sesame Noodles & CSA Veg with Carrot Ginger Dressing

Yield: 4 adult servings

1 packet Dumpling & Strand buckwheat noodles

2 tablespoons toasted sesame oil

4 cups assorted CSA veg (sliced cucumbers, matchstick carrots, peppers, onions)

1 cup carrot ginger dressing (recipe below)

Green onion, fresh mint, sesame seeds, for garnish

Bring 4 quarts of water to a rolling boil and drop in noodles, boil for 3-4 minutes, drain and run under cold water. Toss cold noodles with sesame oil, place into a serving dish and garnish with green onion, mint and sesame seeds.

Serve noodles in a shallow bowl topped with the CSA veg and a healthy dollop of carrot ginger dressing.

Carrot Ginger Dressing

1 cup neutral oil, like safflower or grapeseed

1/2 cup rice vinegar

1/4 cup soy sauce

1 tablespoon sugar

1 1/2 teaspoons fresh ginger

2 medium carrots

1/2 medium onion

Salt and freshly ground black pepper

Combine ingredients in a food processor until smooth. Store dressing refrigerated in a Mason jar and slather atop every green crunchy thing you eat in the next week - lettuce, cukes, broccoli.