Asian Noodle Salad
By lindaauman
This Asian Noodle Salad is a perfect snack or side and tastes great with a grilled chicken breast, grilled shrimp, or tofu. This meal packs up perfectly for a hearty and healthy lunch on-the-go. Serve this at your next luncheon or even when you have a couple friends over for an Asian-inspired lunch treat.
Ingredients
- DRESSING:
- 1 whole lime, juiced
- 8 tablesoons olive oil
- 8 tablesoons soy sauce
- 2 tablesoons sesame oil
- 1/3 cup brown sugar
- 3 tablesoons fresh ginger, chopped
- 2 cloves garlic, chopped
- 2 whole hot peppers, chopped
- chopped fresh cilantro leaves to garnish
- SALAD:
- 1 (16-ounce) package linguine noodles, cooked, rinsed, and cooled
- 1/2 head Napa cabbage, sliced, plus more to taste
- 1/2 head purple cabbage, sliced, plus more to taste
- 1/2 bag baby spinach, plus more to taste
- 1/2 head romaine lettuce, chopped
- 1 whole red bell pepper, sliced thin
- 1 whole yellow bell pepper, sliced thin
- 1 whole orange bell pepper, sliced thin
- 1 bag bean sprouts or mung bean sprouts
- 1 bunch cilantro, chopped, or to taste
- 3 whole scallions, sliced
- 3 whole cucumbers peeled and sliced
- 1 (10-ounce) can whole cashews, lightly toasted
Details
Servings 4
Preparation time 20mins
Cooking time 30mins
Adapted from thepioneerwoman.com
Preparation
Step 1
Mix salad ingredients together.
Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Dressing keeps for up to three days before adding to the salad and without adding the cilantro.
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