Thursday, January 14, 2010

Asian Noodle Salad

I saw this recipe on a bunch of blogs a long time ago and finally got around to trying it. It's a really light, refreshing and delicious salad. From what I can see it looks like it was originally Pioneer Woman's recipe and a lot of people have adapted her recipe ( Every recipe I've tried of hers has been amazing. I didn't have all the veggies she suggested, so I left out the sprouts and all the colors of bell peppers. I just used green ones. I didn't have cashews so I substituted almonds. I didn't have jalapenos so I didn't add those either.

Asian Noodle Salad

Added by Ree Drummond on July 11, 2009 in Pasta Salads, Salads
Prep Time 30 Minutes
Cook Time 10 Minutes Servings 6 Difficulty Easy

* 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
* ½ heads Sliced Napa Cabbage, Or More To Taste
* ½ heads Sliced Purple Cabbage, Or More To Taste
* ½ bags Baby Spinach, Or More To Taste
* 1 whole Red Bell Pepper, Sliced Thin
* 1 whole Yellow Bell Pepper, Sliced Thin
* 1 whole Orange Bell Pepper, Thinly Sliced
* 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
* Chopped Cilantro, Up To 1 Bunch, To Taste
* 3 whole Scallions, Sliced
* 3 whole Cucumbers Peeled And Sliced
* 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
* _____
* 1 whole Lime, Juiced
* 8 Tablespoons Olive Oil
* 8 Tablespoons Soy Sauce
* 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
* ⅓ cups Brown Sugar
* 3 Tablespoons Fresh Ginger Chopped
* 2 cloves Garlic Chopped
* 2 whole Hot Peppers Or Jalapeno's, Chopped
* Chopped Cilantro

Preparation Instructions

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.

No comments: