Peanut Noodle Salad with Cucumbers, Carrots and Snow Peas

Cool and crisp yet fruity riesling complements this Asian inspired salad with a kick of red pepper. It's great for picnics, because it can be served cool or at room temperature.

Yield: 4 Servings

Ingredients

Dressing

2 Tablespoons peanut butter
2 Tablespoons water
1 Tablespoon soy sauce
1 Tablespoons lemon juice
1 Tablespoon honey
2 teaspoons toasted sesame oil
2 cloves garlic, grated
1/4 teaspoon red pepper flakes

Salad

6 ounces dry chow mein noodles
2 ounces about 15 - 20 snow peas, cooked
½ cup cucumber sliced into matchstick sized pieces
2 scallions, both white and green parts, slivered
1 carrot, shredded

Method

Make noodles according to package instructions, rinse with cold water and let drain. Make dressing by whisking together all the dressing ingredients in a small bowl.

Cut the snow peas in half, lengthwise. Transfer noodles to a large bowl and add the snow peas, cucumber, scallions and carrot, toss to combine. Add the dressing and toss again.

Serving Suggestion

Serve with the Moselland Riesling Kabinett 2007

Estimated Prep Time: 20 minutes
Estimated Cooking Time: 6 minutes

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