Monday, May 2, 2016

Asian Noodle Salad

We found out the hard way that this is a very versatile salad. I have gotten in the habit of starting to make things, knowing we will have the ingredients. It turns out, on this occasion, my mom's vegetable crisper was lacking. So, I improvised and it turned out great! - Kathleen

Asian Noodle Salad

1 package Linguine Noodles, Cooked, Rinsed, And Cooled
1/2 head Sliced Napa Cabbage, Or More To Taste
1/2 head Sliced Purple Cabbage, Or More To Taste
1/2 bag Baby Spinach, Or More To Taste
1 whole Red Bell Pepper, Sliced Thin
1 whole Yellow Bell Pepper, Sliced Thin
1 whole Orange Bell Pepper, Thinly Sliced
1 bag Bean Sprouts (also Called Mung Bean Sprouts)
Chopped Cilantro, Up To 1 Bunch, To Taste
3 whole Scallions, Sliced
3 whole Cucumbers Peeled And Sliced
1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet

Kathleen used
1/4 lb thin spaghetti, broken in half, and cooked according to package directions
1 bag of coleslaw mix
1 thinly sliced green pepper (red or yellow would have tasted much better, in my opinion)
3 scallions
1 cucumber, peeled, seeded, sliced in half and thinly sliced
3 stalks of celery, thinly sliced
FOR THE DRESSING (Kathleen halved this and used ~1 tsp dried ground ginger and ~1 tsp garlic powder):
1 whole Lime, Juiced
8 Tablespoons Olive Oil
8 Tablespoons Soy Sauce
2 Tablespoons (up To 3 Tablespoons) Sesame Oil
1/3 cup Brown Sugar
3 Tablespoons Fresh Ginger Chopped
2 cloves Garlic, Chopped
2 whole Hot Peppers Or Jalapenos, Chopped
Chopped Cilantro

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.

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