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.