Chinese Orzo Salad

Faigy Grossman

Crunchy, Chinese tasting, and oh, so satisfying! This salad goes great with anything you’re serving at your Shabbat table.

Type: Parve Prep Time: 15 minutes Level: Not mentioned

“Oh my goodness — I can’t stop eating this stuff!” Every once in a while, I try a dish that elicits this comment, and the recipe becomes a fast favorite. Well, this is one of them: crunchy, Chinese tasting, and oh, so satisfying! This salad goes great with anything you’re serving at your Yom Tov table, whether it’s fish, meat, or chicken. Sprinkle with black and white sesame seeds for an elegant finishing touch. From Kosher.com

Salad

4 cups cooked orzo (I toasted mine lightly before boiling for a prettier effect)

1 cup chopped sugar snap peas

2 large scallions, chopped

1/2 large red pepper, diced

1 cup coarsely chopped button mushrooms

black and white sesame seeds (optional), for sprinkling

Dressing

1/4 cup oil

1 teaspoon toasted Gefen Sesame Oil

2 teaspoons Gefen Soy Sauce

1/4 teaspoon salt, plus a bit more to taste

1 tablespoon sugar

Prepare the Salad

1)Combine all salad ingredients in a large mixing bowl. 

2)n a separate bowl, combine dressing ingredients and whisk until it thickens slightly. Pour dressing over salad and toss to combine. Adjust salt to taste. Refrigerate until ready to serve. 

3)Sprinkle with sesame seeds, if desired, before serving.