Asian Noodle Salad Pioneer Woman
Cook time: 10 min, Prep time: 30 min, 6 servings
- SALAD INGREDIENTS:
- 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
- _____
- FOR THE DRESSING:
- 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
Preparation
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.
