Chinese Cabbage Salad

Makes 6 - 8 servings

5 cups chopped Chinese cabbage
3/4 cup sliced or shredded radish
1 1/2 cups chow mein noodles (the crunchy ones)
1 cup crushed peanuts
1/4 cup sesame seeds
2 Tbsp rice vinegar
4 Tbsp sesame oil
3 Tbsp soy sauce
1 Tbsp honey
1/2 - 1 tsp dry mustard

Combine cabbage, radishes, chow mein noodles, peanuts and sesame seeds. Mix remaining ingredients. Toss with cabbage, using just enough dressing to suit your taste.

From Asparagus to Zucchini

Sesame Pasta Salad with Mizuna

2 cups mizuna leaves (or other mustard greens), washed and stemmed
1 carrot
1 red pepper [optional-out of season] cored and seeded
1/4 cups scallions, thinly sliced
1 8-oz package udon noodles
2 tablespoons light sesame oil
1 teaspoon fresh ginger juice (optional)
2 tablespoons tamari
2 tablespoons toasted sesame seeds

Chop mizuna into pieces about 1 inch long. Shred carrot. Slice the scallions on a diagonal. Thinly slice red pepper. Boil large pot of water and cook udon noodles according to package directions. Drain pasta and rinse under cold water until totally cooled. Drain again. Place pasta in a large mixing bowl and toss with vegetables. Mix in oils, ginger juice, soy sauce, and sesame seeds. Taste and adjust seasonings. Serve.

From Featherstone Farm CSA, Rushford, Minnesota