Ingredients

Udon Noodle Salad
4-1/2 cups Kraft Oriental Sesame Dressing
1 cup fresh lime juice, divided
1 gal. cooked udonnoodles
1-1/2 qt. spinach leaves, chiffonade
1-1/2 qt. seedless cucumbers, cut into 4-inch julienne sticks
1 qt. yellow squash, small dice
1 qt. carrots, shredded
3 cups red peppers, cut into thin strips
3 cups yellow peppers, cut into thin strips
2 cups edamame (fresh soybeans)
2 cups celery, cut into thin diagonal slices
2 cups red onions, shaved
1-1/3 cups cilantro, chopped
1 cup green onions, chopped
1 cup fresh mint, chopped
6 Tbsp. chili garlicsauce
1-1/2 Tbsp. lime zest
Red Snapper
36 each red snapper fillets (4 oz./115 g each)
2 tsp. salt
1 tsp. black pepper
3/4 cup sesame oil
2-1/4 gal. napa cabbage, chiffonade

Description

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