Cold Sesame Noodles with Summer Vegetables

This is a refreshing cold salad of cooked soba noodles tossed with an Asian inspired dressing that packs a little heat, and a variety of fresh cut-up vegetables.

The recipe calls for 8 cups (!!!) of match-stick sized pieces of fresh summer vegetables “ I used ones that everyone in the family likes….celery, cucumber, red peppers and carrots. Because I wanted to eat this salad the same day and I didn’t feel like digging out my mandoline to test its julienne feature, my pieces were a little chunkier than matchsticks : )!

The dressing is a simple combination of rice vinegar, vegetable oil (I used less based on some epicurious reviewers’ comments), sesame oil, and hot chili sauce. It’s very light and allows the flavour of the vegetables to shine.

This was a perfect dinner on a day when the humidex was hovering around 37C/98F.