awesome salad

Asian Noodle Salad from The Pioneer Woman is SO good! Tired of all the snow and cold, this salad gives a great hint of summer and warm weather.

My personal notes – This recipe makes a TON! I used 1/4 of a regular green cabbage I had instead of Napa, used only half a small purple cabbage, 1.5 cucumbers, and used 2/3 of the noodles called for. I brought it to potluck in a monster bowl (think 5qt), and almost all of it was eaten within two sittings. Unfortunately I have another 8-10 cup bowl at home still full of it. If I made it again, I’d probably do it at least in half, and quarters for just two of us. That would be plenty.

I also forgot to add lime juice, didn’t have cilantro, didn’t have fresh ginger (but added powdered), didn’t have sesame oil but substituted a little canola, and didn’t add hot peppers, just a bit of cayenne. It still was great!

She has fun pictures, discussion and such on the website, but here’s the simple recipe without all the extra.

Asian Noodle Salad
adapted from Jamie Oliver

SALAD INGREDIENTS:

1 packages linguine noodles, cooked, rinsed, and cooled

1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
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

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
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.