Asian Noodle Salad
A great dish for a summer potluck or picnic! A cold noodle salad, full of fresh vegetables and full of flavor, Wherever I take this salad, it is loved by all. Vegan too.
Recipe and more over at The Alchemist.
Asian Noodle Salad
Remember, you can add different vegetables for this, and as many as you want. Some variations not included below are: julliened carrots, cucumbers, thinly chopped celery, or even sliced zucchini or yellow squash. Use whatever vegetables sound good to you.
Loosly based on one from The Pioneer Woman
Ingredients
For the Salad-
1 package (16 oz.) Whole Wheat Linguine Noodles, Cooked, Rinsed, And Cooled
1 head thinly sliced Purple Cabbage or Napa Cabbage- I use a Mandoline to get it nice and thin
1 bag Baby Spinach, sliced
About 2 Red or Yellow Bell Peppers- I used a small bag of different colored peppers
1 bag Bean Sprouts -also Called Mung Bean Sprouts
Chopped Cilantro, Up To 1 Bunch, To Taste
3 whole Scallions, Sliced
1 can (about 10 Oz.) (283 mg.) Whole Cashews, Lightly Toasted In Skillet
For the Dressing
1/3 cup (79 ml) Rice Vinegar - unseasoned, but if seasoned (means it has sugar) then reduce the sugar below by half)
1/3 cup (54 mg) Brown Sugar
1/3 cup (79 ml.) Olive Oil
8 Tablespoons Soy Sauce
2 Tablespoons (up To 3 Tablespoons) Sesame Oil
3 Tablespoons Fresh Ginger, Finely Chopped
2 cloves Garlic, Finely Chopped
Directions
Toss the noodles with most of the vegetables. For example sometimes I don't use the whole head of cabbage, or the whole amount of spinach. So I toss everything with about half of the cabbage and spinach then I see if I like the ratio of vegetables to noodles. If I don't I add more cabbage and spinach till I get it where I like the way it looks. You do the same.
Whisk dressing ingredients together and pour some over salad. Toss the salad with the dressing and see if you like the amount of dressing on the salad. If you need more add it till you get enough dressing on the salad for your taste. Refrigerate until serving.