Friday, June 12, 2009

Asian Noodle Salad

I pretty much love every recipe from the Pioneer Woman.  This Salad is no exception.

1 packages linguine noodles, cooked, rinsed, and cooled (I used whole wheat spaghetti)
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (I didn't use any because of pregnancy)
3 sliced scallions (I added chopped red onion because that's what I had on hand)
1 peeled, sliced cucumber (I didn’t have a cucumber for the photos above, but they’re yummy in the salad)
LOTS of chopped cilantro—up to one bunch

Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
More chopped cilantro—LOTS

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.


The McFarlane Family said...

We made this yummy salad this week. I loved everything in it but felt like the dressing left a little something to be desired. Next time I think I will use a peanut dressing for it. But I will repeat. Thanks for sharing!

Jackie said...

Hey Jessie, Just remembered both your blogs and stopped by to say hi! So glad you liked the asian noodle salad! I swear the dressing needs sesame oil, I always add it.


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