December 29, 2010

Asian Noodle Salad (adapted from the Pioneer Woman)


I know that I've mentioned this salad a few times before (like here and here and here), but I'm not sure I've ever managed a totally coherent recipe post of my version with pictures.

This is delightful.

AND - it counts towards a "more healthy" recipe post!!!


This salad is a crowd pleaser - even for meat-and-potato types.

It is packed with veggies and you can customize it with whatever veggies you would like!

For instance - if you don't like cucumbers, leave them out!

If you have romaine lettuce on hand, add it in!

If you only can find red bell peppers, use 3 of those!

It is based on a recipe from The Pioneer Woman, and I believe hers is based on a recipe from Jamie Oliver.

Please try it soon - it is soooooo good!

It makes a lot (about 12 as a side dish), but could be cut in half.

I like to serve it as a main course too, with my recipe for Chicken Satay Skewers...the two go perfectly together!

Asian Noodle Salad - adapted from the Pioneer Woman (serves about 12 as a side dish)

  • 1 lb linguine noodles (I've used both white or wheat and they are both good)
  • 1 bunch of cilantro, chopped
  • 1 large or 2 medium cucumbers, sliced
  • 3 bell peppers (for maximum color use red, orange and yellow)
  • 1 (14 oz) bag of shredded coleslaw mix
  • 1/2 bag of baby spinach
  • 1 bag of bean sprouts
  • 1 can of halved cashews
  • 6 tablespoons olive oil
  • 3 tablespoons toasted sesame oil
  • 8 tablespoons reduced sodium soy sauce
  • 1/3 cup of brown sugar
  • 2 fresh jalapenos, minced
  • the juice of one whole lime (or more to taste)
  • 3 tablespoons fresh minced ginger
  • 3 cloves of garlic
Combine all dressing ingredients in a mason jar with a lid. Shake enthusiastically until emulsified (meaning the oil is mixed in with the soy). Store in fridge for at least 2 hours before using (if possible), shaking occasionally.

Cook linguine noodles per package directions...let cool or run under cold water until cool. Place in a very large bowl. Add remaining salad ingredients except for the cashews. Shake dressing well and pour over all. Mix salad well.

Toast cashews in a shallow pan over medium heat. Top salad with cashews, serve immediately.

Leftovers may be refrigerated for about two days, but note that vegetables may start to wilt and cashews may lose their crunch (but don't worry - it will still taste good!).


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