Recipe - Ginger-Nut Pasta Salad

8 ounce Corkscrew macaroni; broken
up
20 Fresh pea pods; remove tip &
strings
1 md Kohlrabi; peeled and cut
2 md Carrots; grated
1 md Yellow or green sweet
pepper; cut into thin
Trips
Three fourths cup Radishes; thinly cut or sliced up
One half cup Green onions; bias cut or sliced up
3 tablespoon Fresh cilantro; snipped
1/3 cup Peanuts; chopped

Cook the pasta according to package directions. During the last 30 seconds
of cooking time, add the pea pods (or broccoli). Drain pasta and pea pods.
Rinse with cold water and drain thoroughly. In a large serving bowl combine
macaroni and pea pods, kohlrabi (or cucumber), carrots, sweet pepper,
radishes, green onions, and cilantro (or parsley). Add Ginger Salad
Dressing and toss gently to coat. Cover and chill for 2 to 8 hours. To
serve, toss the salad again and sprinkle with nuts
Recipe By : The Natural Kitchen: Recipe Box

Posted to Digest eatlf.v096.n178

Date: Sat, 05 Oct 1996 00:15:35 0400

From: "Sharon L. Nardo" snardo@onramp.net

NOTES : The Natural Kitchen: Recipe Box
http://www.naturalconnection.com/kitchen/recipes/default.html