Asian Noodle Salad
The beauty of this salad is, you can just wing it, adjusting the ingredients of the salad or the dressing as you like. And if I had any friends, I always thought a great idea for a luncheon would be to make the dressing, then assign all your buddies one item from the list of ingredients. Then when everyone shows, you just dump it all into a big bowl and go for it!
Someday, if I get some friends, I’m going to try that.
For now, though, I’m tickled to share it with you!
- ■ FOR THE DRESSING:
- ■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
- ■ _____
- ■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
Chop all ingreds and keep in seperate bowls or fridge bags til ready to mix.
Mix salad ingredients together.
Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
If making dressing early, do not add cilantro til ready to serve.
Note: dressing keeps for up to three days before serving, without cilantro.