The Pioneer Woman Tasty Kitchen
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Asian Noodle Salad

4.85 Mitt(s) 40 Rating(s)40 votes, average: 4.85 out of 540 votes, average: 4.85 out of 540 votes, average: 4.85 out of 540 votes, average: 4.85 out of 540 votes, average: 4.85 out of 5

Prep:

Cook:

Level: Easy

System:

6

Description

Adapted from Jamie Oliver, this salad is a triumph. A total winner. An explosion of color, flavor, and texture. And the beauty of this salad is, you can just wing it, adjusting the ingredients of the salad or the dressing as you like.

Ingredients

  • 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

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.

39 Comments

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Avatar of chriss2425

chriss2425 on 10.9.2010

This was the perfect salad for a weekend gathering of friends. OMG, it fed at least 18 adults as a side salad! Everybody was asking for the recipe. Will definitely be making this for other get-togethers.

Avatar of jeweld

jeweld on 9.19.2010

Just wanted to let you know I made it again! And AGAIN it was good! Huh! Who’da thunkit??

Avatar of pkitte

pkitte on 9.10.2010

I made this pasta salad to bring to a barbecue party last week. It was a success! It’s so delicious, I ate a bowl of it before going to the party:) I did double the garlic!!

Avatar of ciaogena

ciaogena on 9.8.2010

I made this over the weekend for my mother in law’s b-day and everyone loved it! It’s a cold, fresh salad that was perfect in the Oklahoma heat! It definately feeds more than 6 if you are using it as a side dish. Thanks Ree!

Avatar of kristen75

kristen75 on 9.8.2010

Ree –

Read it

Made it

Ate it

Love it !!!

Thanks !

40 Reviews

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Avatar of Nicola

Nicola on 9.18.2013

OH MY OH MY!!!!This is a fantastic salad.I just whipped it up for my daughter and I for lunch.I just added the veggies I had on hand (I had most of them just not the sprouts or spinach) so I substituted them with lightly cooked mushrooms and raw sliced carrots.So good mmmmm :)

Avatar of Pippi

Pippi on 12.5.2012

Yummy sauce and fun additions to a salad.

Avatar of Erica

Erica on 4.14.2011

My FAVORITE salad of ALL time… My entire family adores the wonderful flavors and fresh ingredients especially all the fresh cilantro!!

Avatar of ladyaggie

ladyaggie on 3.28.2011

I really wanted to love this salad like so many of the other reviewers, but I didn’t. I brought the salad to a work potluck. Everyone said they liked it, but it wasn’t a ‘recipe swap’ kind of dish. I think you need to love ginger and cilantro to love this dish. If I had removed those two ingredients, I probably would have liked it more. As the others have said, this recipe makes an enormous quantity. I didn’t need ALL of the cucumber, sprouts, and spinach either. I may try to experiment with the salad dressing to suit my taste. Otherwise, I probably won’t make this again. Ah, well. Thanks for the recipe, Ree. That was the first time for me to use Napa Cabbage, and I did like that! :)

Avatar of stefcia

stefcia on 2.24.2011

This is my favorite salad ever! I agree with others who say that the cashews really make this dish.

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