Green Child Magazine Back-to-School 2012 | Page 33

Teriyaki Pasta Salad
Ingredients:
• 2 cups dry Whole Wheat Farfalle (Bow Tie) Pasta
• 2 Carrots, shredded (=1/2 cup)
• 1 Cucumber, seeded or ½ English Cucumber, cut in
half length-wise and thinly sliced
• ½ Red Pepper, very thinly sliced
• ½ cup organic Edamame
• ½-1 cup Teriyaki dressing*
Directions:
Ask your kids to help you prep the ingredients and mix
all together. You can substitute other ingredients or
double up on your child’s favorite veggies. Serve cold.
It’s easy to make your own teriyaki dressing. This version is mild for kids’ sensitive palates but you can double the ginger and garlic amounts if your child enjoys a
little more heat.
• ¼ cup organic Soy Sauce
• ¼ cup Rice Vinegar
• 2 Tablespoons water
• 2 Tablespoons Sugar or Honey
• 1 Tablespoon Ginger, grated
• ½ Tablespoon Garlic or 1 large clove, minced
• ½ cup Oil
• 1 teaspoon Dijon mustard
Add first 4 ingredients to small saucepan and boil for
5 minutes. Add ginger and garlic and reduce heat to
simmer for an additional 5 minutes. Remove from
heat. Whisk in oil and mustard until all ingredients are
blended well.
To save time, you can also find commercially-made
Teriyaki dressings. Look for ones made with a nonGMO soy sauce that is free of high fructose corn syrup.
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