Tasty Tuesday~ Asian Noodle Salad

This is definitely a “different” salad.

I wish I could say I loved it, but it was just OK for me. My husband didn’t like it and oddly enough my daughter thought it tasted like our favorite green sauce at a Mexican restaurant in town. I blame the cilantro for that comparison. For me, the sesame oil was just too much and I even scaled back on the recipe.

I actually halved this recipe and it still made a ton. I also left out the cashews since I didn’t have any and I used what bell peppers I had on hand. I also left out the pepper on the dressing.

I might make this again and just work on the dressing some and totally scale the recipe back even further.

 

Recipe: Asian Noodle Salad via The Pioneer Woman

Prep Time: 30 Minutes  | Cook Time: 10 Minutes  | Difficulty: Easy |  Servings: 6

• SALAD INGREDIENTS:
• 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
• 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
• Chopped Cilantro, Up To 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
• _____
• FOR THE DRESSING:
• 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 Jalapenos, Chopped
• Chopped Cilantro

Preparation Instructions

 

Tagged as: Healthy Living, main dish, Pioneer Woman, recipes, salad, side dish, Vegetarian