Hearty Asian Noodle Salad
From Jarrett Mann, 2006
1 cabbage, small or medium, shredded or chopped medium fine
2 lb. Grated carrot
1 or 2 grated turnips or daikon
A full bulb garlic, minced or pressed
a large finger sized chunk of ginger, finely grated or minced
4 Tbsp. Sesame oil
3 Tbsp. Rice Vinegar
¼ cup raw or toasted sesame seeds
3-5 cups cooked pasta
2/3 cup soy sauce
The best part about this recipe is that it can be assembled in any order. It requires kind of a large bowl, of course you could always half the recipe (or double it!). The roots do not need to be peeled, only washed.
Cook the pasta until al dente, then strain and rinse thoroughly with cold water before adding to the bowl. The pasta can be of any variety, I have used spaghetti and ziti before: if you use spaghetti cut it up a bit first, so the strands are not so long. I think ginger is best grated through the small side of a cheese grater.
Everything else gets added whenever you want, toss thoroughly and serve chilled or room temp. For added flair, either serve on top of a bed of spinach or mix spinach right in. Try serving it at Thanksgiving, everyone seems to like it.