Earth Day Friday April 22, 2022
A favorite for our Chefs is this Asian inspired Rainbow Noodle Salad! It is an easy and delicious dish to make for Earth Day. We love to use the ingredients in our garden to expand our students knowledge and excite their love for food. So many crops offer a variety of uses which allow for multiple harvest from a single plant. This allows for a more sustainable crop and is great for our planet.
When we made this rainbow noodle salad in class, students worked on their multitasking and knife skills to prep the vegetables & herbs. They cooked the noodles, chopped all the veggies, and made the dressing.
5 Vegetables & Herbs You Can Continually Harvest
- Turnip Greens
- 12 oz whole wheat thin spaghetti (or any thin, long noodle you like)
- 1 cup purple cabbage, shredded
- 1 cup carrot, grated
- 1 cup baby spinach (remove long stems and roughly chop if desired)
- 1 cup red bell pepper, strips
- 1 cup edamame, shelled and cooked
- Garnish: cilantro
- Peanut sauce:
- 1/8 cup peanut butter (or any seed/nut butter you prefer)
- 4 Tbsp soy sauce
- 3 Tbsp rice vinegar
- 2 Tbsp water
- 1 Tbsp honey
- 1 Tbsp sesame oil
- 2 cloves garlic, minced
- 2 tsp ginger, minced
- Optional: 2 tsp sriracha
- Cook noodles and edamame according to package instructions. Drain and rinse in cold water.
- Combine all sauce ingredients in a small bowl. Whisk until thoroughly combined and smooth.
- Place noodles in a bowl. Top with veggies. Pour sauce over noodles and veggies.
- Toss to coat noodles and veggies in sauce. Garnish with cilantro. Serve and enjoy!