Summer Barbecue Recipes
Side Dishes-Vegan

Featured Cookbook:

Essentials of Asian Cuisine:
Fundamentals and Favorite Recipes

There are detailed sections on the Asian pantry, the basics of tools and techniques, an overview of the working fundamentals of building a dish or a meal. Then the book breaks out into chapters on "Condiments, Stocks and Starter Soups," "Rice, Noodles, Dumplings, and Bread," "Vegetables and Herbs," "Fish and Seafood," "Meat and Poultry," and "Sweets and Drinks." She ends her book with notes about Asian food rituals and sample menus and sources. The recipes are refreshingly short, concise, and to the point.

BBQ Recipe Index | Cooking with Fresh Herbs

Summer Party & Barbecue Planning Guide

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Ginger-Sesame Noodle Salad

This Asian noodle salad recipe is a delicious side dish for an Asian barbecue, as well as a vegan barbecue recipe your vegan and vegetarian friends will appreciate. Feel free to use what you have in your garden to add to this recipe, and when asparagus are in season (spring, early summer), thinly slice chilled stalks and toss into this dish and you'll love the results. Snow peas, carrots, sugar snap peas or peanuts are also a welcome addition, as are tofu cubes marinated in the vinaigrette, then cooked on the grill (using skewers), if you're looking for some extra protein. This dish can be prepared a day ahead, just keep covered and toss occasionally, especially before serving. You can also use the Ginger Sesame Vinaigrette as a dipping sauce for egg rolls or pot stickers.

To make vinaigrette:

Combine all ingredients in a small bowl or a jar with a lid.

Whisk to mix, or shake jar vigorously until well blended and sugar is dissolved.

To make noodle salad:

Put a large pot of water up to boil.

In a small skiller, over medium heat, toast sesame seeds, shaking pan often until seeds are golden (about 5 minutes.) Pour seeds into a bowl and set aside.

Place peas in a heat proof bowl. Ladle boiling water from pasta pot over top, just to cover. Let stand 3-5 minutes. Drain and rinse in cold water. Set aside.(If using zucchini, repeat process for the zucchini, cutting in half lengthwise, then slicing)

Cook pasta according to package directions, until al dente--careful not to over cook. Drain and rinse noodles in cold water.

In a salad bowl, combine noodles, peas and 1/3 cup vinaigrette. Toss to coat then arrange on a serving platter.

If you are using cucumber instead of zucchini, halve cucumber lengthwise. Scoop out seeds and slice.

In a small bowl, toss raw cucumbers or cooked zucchini with 1 tbsp vinaigrette. Arrange vegetables on top of noodles.

Sprinkle with sesame seeds, then top with green onions, radishes and cilantro (if desired).