Late Summer Rainbow Noodle Salad

School is officially in session and your weeknights are becoming a whirlwind of carpooling, homework and early bedtimes. But it's still summertime and evening temperatures are still scorching  so when it comes to dinnertime, you'd like to whip up a quick to prepare and refreshing salad. But your family doth protest; they need something much more filling and exciting than a bowl of lettuce - that’s where our Rainbow Noodle Salad comes in.  This month we're making noodle ribbons out of our favorite summer veggies and topping it with protein rich peanut sauce. This gluten-free noodle salad will cool off your family and ensure they eat their daily dose of veggies!

Rainbow Noodle Salad

-2 carrots 

-1 zucchini

-1 yellow squash

-1 cucumber

-1 8oz package of soba noodles

-1 tsp of sesame oil

-1 tbsp of sesame seeds to garnish

Peanut Sauce

-1/2 cup smooth peanut butter

-2 tbsp  soy sauce

-1 inch fresh ginger, minced 

-1 clove garlic, minced

-1 tsp ground coriander

-1 tbsp agave nectar, or sugar

-juice of 1 lime

Follow the cooking instructions on the soba noodle packaging.  Pour

drained noodles into a large bowl and toss with the sesame oil. Next,

peel off the skins of the carrots, zucchini, squash and cucumber.  Once

the veggies are skinless, continue to use the peeler to make vegetable

ribbons by simply peeling the flesh of the vegetables. Add the ribbons

to your bowl of soba noodles and mix.  Put the bowl in the refrigerator

to chill for 25 minutes.

In a small bowl combine, peanut butter, soy sauce, ginger, garlic,

coriander, agave and lime. Mix all the ingredients together until the

peanut sauce is creamy.  If the texture is too thick, add a small amount

of water and mix in until desired consistency.

Pour sauce over noodles and toss well. Sprinkle each serving with

sesame seeds. Serves 4