Summer Glass Noodle Salad

1/3 cup Rice Vinegar

1/4 cup Soy Sauce

Juice of 1 Lemon

1 teaspoon Sriracha

1/3 cup Virgin Olive Oil

Salt, Pepper, to taste

1 Cabbage Head, thinly shredded

2 Carrots, shredded

1/2 small Red Onion, thinly sliced

8-10 Radishes, thinly sliced

1/2 cup Cilantro, chopped

1 1/2 tablespoons Black Sesame Seeds plus 1 tablespoon

4 oz Glass Noodles

Salt, Pepper

In a small bowl, add first six ingredients.  Whisk and set aside until ready to use.

Prepare  noodles according to direction on a package.

Pour half of the dressing over the noodles.  Sprinkle one tablespoon  of black sesame seeds and toss together.

In a large bowl, add cabbage, carrots, onion, radishes, and cilantro.  Season with salt, pepper, and the rest of the sesame seeds.  Pour the rest of the dressing over the salad.  Toss to coat.

To serve, place some of the cabbage in a bowl and top with some glass noodles.

Serves 3-4

Ahi Poki Salad

1/2 pound Sushi Grade Ahi, cubed

1/4 cup Ponzu

1/4 cup Rice Vinegar

1 tablespoon Sriracha

1 tablespoon Agave Nectar

2 Garlic Cloves, chopped

Zest of Lemon

Salt, Pepper, to taste

In a bowl, mix all of the ingredients with a whisk.  Add cubed Ahi, and let it marinate for 20 minutes, in the refrigerator.

Asian Slaw

4 cups Cabbage, thinly shredded

1/2 cup Red Onion, thinly sliced

3/4 cup Carrots, thinly shredded

1/2 cup Cilantro, chopped

1/8 cup Ponzu

1/8 cup Rice Vinegar

1 Garlic Clove, grated

1 teaspoon Agave

1 tablespoon Lemon Juice

1/4 cup Extra Virgin Olive Oil

Salt, Pepper, to taste

For the Salad:

1 Avocado, sliced

1 Baguette, sliced

2 tablespoons Butter, room temperature

In a large bowl, add all of ingredients, but the vegetables, and mix with a whisk.  Add shredded carrots and red onion to the dressing.  Let them marinate for about 5-7 minutes.  Add the rest of the vegetables, cabbage, and cilantro.  Mix well, and season as needed with salt and pepper.

To make crostinis:  Butter the bread on each side, and toast in the skillet until golden brown.

To assemble the salad:  arrange the Asian Slaw on the bottom of the plate, top with Ahi, and fresh Avocado.  Add 2-3 crostinis on the side.

Serves 3-4

Cabbage Slaw

1 small Cabbage, thinly chopped

1/2 cup Fresh Cilantro, chopped

Juice of one Lemon

3 tablespoons Extra Virgin Olive Oil

Salt, Pepper to taste

In a large bowl, using your hands, combine chopped cabbage, cilantro, lemon juice, oil, salt, and pepper. Mix together well and serve.

Serves 4-5

*Goes well with fish tacos or crab cakes. Perfect side dish as well...