Asian Noodle Salad

By vealam

Ingredients

• For the Dressing:
• 2 limes, juiced
• 1/3 cup low sodium soy sauce
• 1/3 cup extra virgin olive oil
• 1/3 cup brown sugar
• 1/4 cup (about a 4-inch section) of ginger, frozen and grated or peeled and minced
• 3 tablespoons toasted sesame oil
• 3 jalapenos, stemmed, seeded, and minced
• 3 cloves garlic, peeled and minced or pressed through a garlic press
• For the Salad:
• 1 pound linguine, cooked according to package directions, drained, and shocked with cold water, then chilled
• 1 small head Napa cabbage, thinly sliced
• 1 container baby spinach
• 1/2 a head of purple cabbage, thinly sliced
• 1 English (seedless) cucumber, quartered lengthwise, then thinly sliced
• 1 red bell pepper (or 3 baby red peppers) stemmed, seeded, and thinly sliced
• 1 yellow bell pepper (or 3 baby yellow peppers) stemmed, seeded, and thinly sliced
• 1 orange bell pepper (or 3 baby orange peppers) stemmed, seeded, and thinly sliced
• 1 bunch green onions, trimmed of hairy root ends, thinly sliced
• 2 bunches cilantro, washed, tough stems removed, roughly chopped
• 2 cups snow pea pods, roughly chopped on a diagonal
• 2 cups pea shoots or bean sprouts
• For Garnish:
• 2 tablespoons toasted sesame seeds

Details

Servings 1
Adapted from foodiewithfamily.com

Preparation

Step 1

In a quart sized mason jar, combine all of the dressing ingredients.Reach a fork into the jar and give it a swirl to get the brown sugar lifted from the bottom of the jar. Lid the jar tightly and shake to dissolve the sugar and combine evenly. Set aside.
In a very large mixing bowl, toss together all of the salad ingredients with your hands or a pair of tongs. Shake the jar of dressing vigorously to recombine, pour over the salad, and toss to coat. Sprinkle with toasted sesame seeds and serve immediately. Leftovers can be stored in a tightly lidded container for up to three days in the refrigerator.