What I love about this salad is how versatile it is. You can make as a light dish or as a main course, you can cook your vegetables or include them raw, you can make it spicy, savory, or even a little sweet. You can tailor the recipe easily to what is in season and readily available.
Also it saves and travels well (hello, picnic!) Keeping this is the house or whipping up for a pot-luck can save you from grabbing take-out or stopping off to pick-up preprepared potato salad from the grocery store.
Basic Idea:
- A noodle/pasta (buckwheat, wheat or regular pasta, whatever you choose)
- Vegetables
- Simple Asian Peanut Sauce (see below)
- Protein (Tofu or chicken) optional
The basic idea is that you make a simple sauce and toss it over cooked noodles and raw or cooked vegetables of your choice [you can add a chicken or tofu if desired] and serve. I usually serve this chilled but could also be served warm. Very easy and very very tasty.
Adjust the amount of sauce, vegetables and noodles to your liking.