• FINALLY!!!!!

    I have been trying to find time to post this recipe since the day I made it. When I say I have not even had a single second to just sit at my computer and get it done, it is not an exaggeration at all. This week was so insanely fun but so crazy busy.

    Between flying to Florida for just a day to see mt grandfather, photography lessons (hence the ridiculously beautiful photos by the ohs talented Miriam Pascal), filming ten brand new videos for kosher.com, kids, husband oh and a few minutes of much needed sleep here and there this week was action packed. Even for me. And thats saying something. Luckily,I loved every minute of it.

    Now that I have a few free seconds, I decided to use the time to bring you the recipe I promised I would. I know its a little late to make this for shakos but Im so confident in its level addiction that I felt like you needed to have it.

    Whether you make it for a shabbos afternoon, as a barbecue side dish, or as the perfect portable beach day lunch it is one of those recipes thats just perfect. It’s versatile and I included a bunch of variations in the recipe to help you make it even more to your liking! I never know when I make something like this whether mysids will eat to or not, but they all LOVED it. I actually kept the veggies separate and each kid customized what veggies they wanted in their bowls.


    Lets talk about these photos. No, I did no take these insanely gorgeous pictures. They were taken by the uber-talented Miriam pascal from overtimecook. I had the unbelievable privilege of hanging out with Miriam and the equally talented Melinda from kitchen-tested. We got together, well actually, they got together and I crashed their photoshoot, to photograph some new recipes. Not only were they gracious enough to let me watch and learn from everything they did, they even told me to bring a recipe that they would tech me how to photograph!

    I don’t think I’m quite ready to produce any pictures that look as gorgeous as these, actually I probably need to buy a real camera first, but I can’t wait to get back home and start implanting all the tips and tricks they gave me.

    Hope your all having a slamming summer!

    Peas out,


  • For the Sauce

    1. 6 Tbsp chopped scallions (the white part) (reserve greens for garnish)
    2. 4 cloves garlic
    3. 2 tsp sesame oil
    4. 1/4 c tahini paste
    5. 2 tbsp creamy penut butter
    6. 2 tbsp rice vinegar
    7. 2 tbsp honey
    8. 1/4 c low sodium soy sauce
    9. 1/2 tsp salt
    10. 1/2-1 tsp crushed red pepper flakes (depending on how spicy you want it)
    11. 1/4 c water

    For the Noodles

    1. 1, 7oz (200g) package of vermicelli rice noodles
    2. 2 cups shredded purple cabbage
    3. 1&1/2 c shredded carrots
    4. 2 cups edamame
    5. 1 large cucumber, halved, deseeded and thinly sliced
    6. 1 cup scallions, chopped

    For the sauce

    1. Put eveything in a blender or food processor and blend until smooth and creamy.

    To assemble

    1. Cook noodles according to the directions on the package.
    2. Drain and rinse well under cold water.
    3. Leave the noodles in the colander so that after you are finished rinsing them the cold water can drain out.
    4. Mix room temp rice noodles with whatever veggies you are using and dress with sauce.
    5. Serve cold or at room temp.
    6. Enjoy!


    1. *you can easily customize by using whatever veggies you like or have in your house!
    2. **If you do not have rice noodles, this is sauce goes just as well on regular angel hair pasta, or even noodles!
    3. ***I sometimes turn this into a whole meal by adding some cut up grilled chicken or skirt steak!!

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