This is a quick way to use assorted vegetables and leftover noodles. Adapted from this recipe.
Kohlrabi & Zucchini Thai Pasta Salad
If you have rice noodles use those, if not, any pasta will work.
1/2 lb. dry pasta, cooked
2 cups chopped kohlrabi, zucchini, carrot, avocado, sweet pepper
1/4 cup chopped onion
1 small hot pepper (optional)
for the dressing:
3 Tbsp. lime juice
2 Tbsp. fish sauce, or 1 Tbsp. anchovy paste
2 Tbsp. vinegar (rice vinegar if you have it)
1 clove garlic, minced
2 tsp. ginger, minced
2 Tbsp. chopped cilantro, or basil
salt and pepper to taste
Cook the noodles if not already cooked.
Mix the dressing ingredients together.
Chop veggies into matchstick shaped pieces and combine everything into a bowl. Refrigerate for at least 30 minutes. Serve cool.