Cool delights: an Asian-inspired meal for a hot summer's night - includes recipes - Low-Fat and Fast

Vegetarian Times, August, 1997 by Mary Carroll

When the temperature reaches 90 degrees and above, no one wants to spend much time in the kitchen. To remedy this, we cook in the cooler evenings and eat meals outdoors to catch a refreshing breeze or two. Cold meals are very cool-friendly, so this month our menu focuses on a delicious chilled Asian-American meal, full of interesting, refreshing flavors to enjoy in the heat of August.

The salad and main course are beast if made ahead of time and benefit from overnight chilling in the refrigerator but also taste good if you make them just before serving. The cocoa bars can be made up to two days in advance.

If you choose to make the entire menu on the same day, here is a game plan. Start by baking the cocoa bars. Them make the cold vegetable salad, an intriguing combination of radishes and cucumbers marinated in Asian umeboshi plum vinegar. While the bars are baking and the vegetables are marinating, make the noodle dish and chill it. The grilled tofu topping is optional but delicious. Press and marinate the tofu while the noodles chill, then grill it just before serving.

Japanese Vegetable Salad

Radishes add a slightly spicy flavor and crisp, crunchy texture to this simple salad.

1 1/2 cups sliced red or white radishes
1 cup seeded, sliced cucumber
1 cup diagonally sliced carrot
1/2 tsp. salt
3 Tbs. umeboshi vinegar or rice wine
   vinegar
1/2 cup water