Still hot out, post Labor Day weekend, and we're loving the produce tumbling out of the farmers' markets. We are back East and looked up local markets for a visit, but our eyes glazed over at the sheer abundance of markets within a 20-mile radius; they'd keep us busy all week! So we turned to the kitchen, to do something productive with the stacks of fresh carrots we have sitting around.

This salad is a refreshing, addictively crunchy meal - vegan too! Just some plain or mugwort soba noodles, deliciously nutty, tossed with sesame oil, shaved carrots, scallions, and a little soy sauce. Simple and cool.

Cold Soba, Sesame and Carrot Salad
serves 4

8 ounces mugwort soba
3 large carrots
1 bunch (about 6) scallions
2 tablespoons sesame oil
1/4 cup rice vinegar
2 tablespoons soy sauce, or to taste
2 tablespoons sesame seeds, toasted

Cook the noodles for 6-8 minutes, or according to package directions. Drain and toss with just a drizzle of cooking oil to keep them from sticking together. Put in the refrigerator to cool.

Peel the carrots and shave with a peeler or mandoline. You should have about 2-3 cups of loose carrot shavings. Chop the green parts of the scallions and set the white parts aside for another recipe.

Whisk the sesame oil, vinegar, and soy sauce together and taste. Adjust for taste. Toss the carrots, scallions, chilled noodles and sesame seeds together and serve.