Asian Noodle Salad
Is it possible to crave colors?
Ever since I saw this salad on The Pioneer Woman, I’ve been craving it. I think its all the bright fantastic colors. I also love asian flavors so I knew I couldn’t go wrong with this one. I have to admit that its taken me a while to try it b/c there are alot of “characters” in this dish and I am not a veggie person. But after chatting with my good friend (and go-to health guru), Kat, about increasing the veggies in my diet and seeing the same colorful salad on her blog, I knew it was time to get off my lazy arse and drive to the grocery store. Seriously… She’s my body idol. She’s not waif skinny, she’s healthy thin, tone and curvy in all the right places. Damn you perfect body! LOL. *poking my doughy pooch*
My hubs is not a salad man so I knew the only way to get him interested was to introduce a protein so I added some chicken. Kat also recommended grilled shrimp too. YUMMERS! Definitely gonna have to try the shrimp next time…
You really work up an appetite after all that chopping, dicing and slicing. By the time I was finished I was so hungry, I splashed some sauce on, started eating and forgot to take a picture! But its definitely worth your time to click the link and check out the rest of Pioneer Woman’s step-by-step pictures. I bet you will start craving colors too.
(Recipe and photo from Pioneer Woman)
1 packages linguine noodles, cooked, rinsed, and cooled
1 head sliced Napa cabbage
1 head sliced purple cabbage
1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 green bell pepper, sliced thin
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet
grilled chicken strips
For salad dressing
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 jalapeños, chopped (I omitted b/c my hubs is a wuss!)
More chopped cilantro—LOTS
[NOTES: I halved the recipe and it still made a TON of salad! I guess I got lunch and dinner for tomorrow! w00t!]
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.
Husband rating: A+
He raved the whole time.
Wifey rating: A+
This self-proclaimed veggie hater LOVED this salad. I am excited to eat some for lunch tomorrow!
Entry filed under: pasta.