Pasta Salad with Thai Twist

By jenniferj

Ingredients

• Salad Ingredients:
• 1 lb. of linguine pasta cooked or 1 lb of rice noodles softened in hot water for 10 mins.
• 1 can coconut milk
• 1 T. green, yellow, or red curry paste or just use curry powder.
• 1/2 c. sugar
• 1/8 c. fish sauce or soy sauce
• 1 head Napa cabbage chopped
• peppers sliced (A combination of red, yellow, and orange is best. You know it's all about the presentation!)
• purple cabbage
• matchstick carrots if you don't have colorful peppers
• fresh bean sprouts
• a bunch of green onions sliced
• some cucumbers sliced
• 1 bunch of cilantro chopped or a lot of chopped fresh basil (Basil is best!)
• sliced water chestnuts
• a few big handfuls of baby spinach (you can add more or less of this to stretch the salad)
• Dressing Ingredients:
• 1 c. olive oil
• 3/4 c. rice wine vinegar
• 1 T. soy sauce
• 1/2 c. sugar
• 1/2 t. seasame oil (optional)
• 1/2 t. ground ginger

Details

Servings 20

Preparation

Step 1

In a big sauce pan place the coconut milk and curry paste and bring to a simmer. Add the sugar and fish sauce or soy sauce. Taste and adjust to your liking with more sugar, or more soy sauce. Add the salad.

In a really large bowl add all the ingredients above.
Any of the veggies can be adjusted to your liking. If you don't have something don't worry. Just improvise or add a little more of something else. Once the noodles are cool toss them in the bowl with:

Toss the salad all together. Sprinkle a handful or two of chopped peanuts. Taste it. I usually add a little more sugar, but it's up to you. This salad is huge so make sure you have a big group since it doesn't keep at all.