Asian Summer Salad

For salad, break vermicelli into quarters. Cook according to package directions in (4-qt./3.8-L) Casserole; drain and rinse under cold running water using large Stainless Mesh Colander. Place vermicelli in large Bamboo Fiber Mixing Bowl and set aside.
Using Julienne Peeler, cut carrots and zucchini into julienne strips; Or, grate carrot and zucchini into long strips with Veggie Strip Maker, being careful to avoid seeds. Cut strips into 2-inch pieces using Chef's Knife. Chop bell pepper and slice green onions. Cut turkey into thin pieces, 2 inches long. Add vegetables and turkey to vermicelli.
For dressing, combine oil, vinegar, soy sauce, sugar and ground red pepper in Small Batter Bowl. Peel gingerroot; finely chop using Food Chopper. Add gingerroot and garlic pressed with Garlic Press to batter bowl. Mix well using Stainless Whisk. Pour dressing over salad; toss to coat. Cover and refrigerate at least 1 hour to allow flavors to blend. Spoon salad into serving bowl. Garnish with chopped peanuts and cilantro, if desired.

Ingredient :

Salad
8 ounces uncooked vermicelli pasta
3/4 cup julienne-cut carrots, 2 inches long
3/4 cup julienne-cut zucchini, 2 inches long
3/4 cup chopped red bell pepper
1/3 cup sliced green onions with tops
3/4 pound deli roast turkey or chicken breast, cut 1/2 inch thick
Dressing
1/4 cup vegetable oil
3 tablespoons rice vinegar
3 tablespoons reduced-sodium soy sauce
2 teaspoons sugar
1/8 teaspoon ground red pepper
1 teaspoon finely chopped, peeled fresh gingerroot
1 garlic clove, pressed
Coarsely chopped peanuts or cashews and fresh cilantro (optional)