Sunday, October 5, 2008

Asian Noodle Salad

This is the perfect summer meal. It is very refreshing, yet filling. The flavor of the dressing is to die for. I love making this salad because there is something about me that really just loves chopping and this salad involves a quite a bit of that.

Asian Noodle Salad

From: The Pioneer Woman

1 pkg. linquine, broken in half, cooked, rinsed, cooled
1/2 head napa cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
1/2-1 bag baby spinach
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 orange pepper, thinly sliced
1 small bag mung bean sprouts (optional)
2 green onions, sliced
3 cucumbers, peeled and sliced
lots of chopped cilantro

juice of 1 lime
8 Tbs. olive oil
2 Tbs. sesame oil
6 Tbs. soy sauce
1/3 cup brown sugar
3 Tbs. fresh ginger
3 cloved garlic
2 jalepenos, seeded and coarsely chopped
lots of chopped cilantro

Toss salad ingredients together.

Place, fresh ginger, garlic, jalepenos and cilantro in a food processor. Pulse until finely minced. Add remaining dressing ingredients and pulse until combined. Serve over salad. (Some people like to toss the entire salad with the dressing. Keep in mind that leftovers will be soggy if you do this. And you will have leftovers!)

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