Tomorrow is the first day back to school and it’s time to think about lunchtime again. Everyday. For the next ten months. Personally, I’ve never really found lunch a big deal. I am the Queen of Leftovers after all and I enjoy being in my kitchen, but I know it stresses some out. Watch here and I’ll post some ideas to keep you inspired.
I made this Asian salad from a mix of three different recipes. Many Asian salads call for peanuts and as we know that’s a no-no in schools. This one is terrific and it’s perfect for lunches. It makes a lot so you’ll get enough for the whole family’s lunch at least twice. Here it is! Enjoy.
1 package whole wheat spaghetti
6 carrots shredded
5 green onions, whites and light green sliced
4 Lebanese cucumbers, diced small
1/2 cup cilantro (I love cilantro, so next time I’ll add more)
1/4 cup toasted sesame seeds (toast these in a dry frying pan, shaking constantly so they don’t burn)
1/3 cup soy sauce
1/3 cup rice vinegar
1 1/2 tsps toasted sesame oil (more to toss pasta in)
1 tsp sugar
Cook whole wheat spaghetti according to package directions. Strain and rinse under cool water. Place spaghetti in large bowl and drizzle with small amount of sesame oil. Toss to combine. Add toasted sesame seeds and combine. Toss in shredded carrots, green onions, cucumbers and cilantro. Mix soy sauce, rice vinegar, toasted sesame oil and sugar in measuring cup and pour on top. Toss well. Since the cucumbers will naturally want to travel to the bottom, the best way to combine everything is to get in there with your hands. Divide between lunch containers and refrigerate. Easy peasy. My daughter insists she could eat this everyday, but I won’t do that to her 😉