Thursday, May 20, 2010

Asian Noodle Salad

This is the BEST SALAD EVER!    I am not kidding.  It takes a while to make, but oh my, it's worth it.  To make it easier, host a ladies' get-together and have each one bring a couple of the ingredients.  As hostess, you provide the homemade dressing (among many other things!)  Some ingredients are essential, but the extra veggies are variable... add whatever you like.

Linguine Noodles, Cooked, Rinsed, And Cooled (I use the whole grain blend)
Sliced Napa Cabbage, To Taste
Sliced Purple Cabbage, To Taste
Baby Spinach, To Taste
Red Bell Pepper, Sliced Thin
Yellow Bell Pepper, Sliced Thin
Orange Bell Pepper, Sliced Thin (harder to find than red/yellow, use what you can find)
Mung Bean Sprouts, To Taste (omit if you don't like them)
Chopped Cilantro, About 1/2 to 3/4 Bunch, To Taste (the secret ingredient!)
Scallions, Sliced
optional: veggies of your choosing (I've added extra Romaine lettuce, chopped cucumber, carrots, etc.)

1 whole Lime, Juiced
8 Tablespoons Olive Oil
8 Tablespoons Soy Sauce
2 Tablespoons Sesame Oil
⅓ cup Brown Sugar
3-4 Tablespoons Fresh Ginger Chopped
2 cloves Garlic Chopped

Mix salad ingredients together. (If you're not going to eat the salad right away, place the ingredients in separate zip-top baggies to keep them fresh until use.)  Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve.  (Instead of chopping the ginger & garlic for the dressing, I just blend all of the dressing ingredients in my blender til smooth.)  ENJOY!

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