I feel like I had kind of my last Summer weekend. Labor Day a little bit has that “Sunday Dread” thing going on doesn’t it?
So Ok, I guess it is official. It’s the last week of Summer. Once we get through Labor Day weekend the kids go back to school and we all spend a few weeks trying to settle into our new normal. Both kids are in school this year and that will mean a lot of changes for them and also (majorly!) for me.
And to add insult to the idea that summer is almost over, out nearly perfect 4 months of weather here in Seattle is freakishly changing over night. It rained tonight. I also spied rain in the forecast three more times this week…
But don’t worry- we have one more week left to milk summer and I am going to make sure that a few last summer recipes makes an appearance before we start getting all crazy around here with soup and pumpkins and stuff. Do any of you have requests before Labor Day weekend? Do you need a recipe roundup or something special for your weekend BBQ? Please let me know.
In the mean time you have this incredibly fresh and delicious Thai Noodle Salad. While this is by no means summer exclusive, it is packed with fresh garden vegetables and flavored with basil grown in my back yard. It is a cold noodle salad made with bright vibrant flavors and it makes an awesome side dish. Or I love it all on its own for a light dinner or perfect lunch. Enjoy!
Recipe: Thai Noodle Salad
- Thai Dressing
- 4 cups Rice Noodles, cooked and rinsed with cold water
- ½ cup Red Pepper, julienned
- ½ cup Carrots, julienned
- ½ cup Cucumbers, julienned
- ¼ cup Red Onion, thinly sliced
- ¼ cup Basil, julienned
- ¼ cup Toasted Coconut Chips
- ¼ cup Roasted peanuts, roughly chopped
- Cabbage leaves, fresh basil and lime wedges for garnish
- Thai Dressing:
- 2 Tablespoons brown sugar
- 1 teaspoon siracha
- ½ cup rice wine vinegar
- ½ cup soy sauce
- 1 limes juice
- 1 tablespoon coconut cream
- In a large bowl, combine the ingredients for the Thai Dressing and stir them together until they are well mixed. Then add the rice noodles and all of the vegetables. Gently toss until well combined.
- Spoon the salad into the cabbage leaves and garnish with the fresh basil and lime wedges.
Preparation time: 10 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 6