This is the best “salad” I have ever had!! It is from The Pioneer Woman’s recipes. I changed it up a little bit to fit my taste-I’ll add in on the original recipe where I added or deleted ingredients.
Warning—-this makes 2 tons so you can feed an army or half the recipe!
Asian Noodle Salad
1lb linguine cooked, rinsed and cooled—-The first time I made this I used 1 lb of rice noodles but found that to be way too much noodle for me so the second time I used a smaller 1/2 lb package of rice sticks and it was much better. It was more like salad with a few noodles instead of noddles with some veggies! Some day I will get around to ordering kelp noodles and substitute these in this recipe!
1/2 to 1 head sliced napa cabbage
1/2- to 1 head purple cabbage
1/2 to 1 bag baby spinich
1 red, 1 yellow and 1 orange pepper sliced thin
1 small bag of mung bean prouts
3 (or more!!) sliced scallions
3 peeled and sliced cucumbers
lots (2 bunches for me) of chopped up cilantro
cashews
Dressing:
juice of 1 lime
8 T olive oil
2-3 T seseme oil
8 T soy sauce
1/3 c brown sugar –I used a large spoonful of honey
3 T fresh ginger chopped (I used more)
2 cloves garlic–again more
2 jalapenos (be careful when chopping!!)
Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs Top with cashews
Hint if using rice noodles-cook them for only a few minutes and taste DO NOT OVER COOK-rinse them repeatedly in cold water so they don’t become a sticky mess.
Also I added some Chinese hot garlic oil to my bowlful to make it super spicy!! Mmmmmmmmmmmmmmmm
If you have a recipe to add to this weeks quarter recipes be sure to leave a link in the comments to your recipe post.
wow, that looks fantastic!
Oh, I want some. I’ll make it this weekend.
(That Pioneer Woman is amazing, I forgot about her blog. Glad to have the addy again.)
That looks so GOOD! Yum!
Tried this with spiralized zucchini as my noodles, and OH MY! So good.
Love your new layout, site looks fab!