With cooking class participants at Trinity Walk, we tried a new way to enjoy raw, crisp summer vegetables in a cold, noodle salad. We cooked the noodles the night before and refrigerated them over night. In class, we prepped a selection of summer veggies – cucumber, peas, and bell peppers. We also made a dressing with a 1/4 cup of tahini, 1/4 cup of peanut butter, 3 tablespoons of soy sauce, 2 tablespoons of sesame oil, 1 tablespoon of rice vinegar. Sugar, minced fresh ginger, or hot sauce could be added as well.