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

Moselland Riesling Kabinett 2007

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

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