Thursday, April 29, 2010

Asian Noodle Salad

Asian Noodle Salad
This Salad is a MUST for everyone to try!
It's beautiful, colorful, fun to make and a true hit!
You might just want to keep this one and try it out very soon.


 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
½ heads Sliced Napa Cabbage, Or More To Taste
½ heads Sliced Purple Cabbage, Or More To Taste
 ½ bags 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
Chopped Cilantro -  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
 ⅓ cups Brown Sugar
 3 Tablespoons Fresh Ginger Chopped
 2 cloves Garlic Chopped
 2 whole Hot Peppers Or Jalapeno's, Chopped ( I omitted these, call me whimpy)
 Chopped Cilantro

Preparation Instructions:
Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.
adapted from the Pioneer Woman Cooking Blog
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mr. pineapple man said...

thanks for the recipe! I'm going to try it tonight :)