Pioneer Woman's Asian Noodle Salad

Wow honestly, this woman never fails to please me. Nuh uh, no way. She calls this her "most favorite salad ever." Who am I to disagree, hell it's now one of my favorites too! It's uncomplicated, un-fussy, delicious and healthy. And the flavor? Let's see... crunchy, chewy, salty, sweet and sour. Yep it's a keeper folks!

It's like a fiesta on a plate!

The uber yummy dressing:

Pioneer Woman's Asian Noodle Salad

Yields: A LOT!, probably enough to feed 15 - 20 as a side

Original recipe from The Pioneer Woman, which can be found here.

Printable Recipe

For the salad:

1 package linguine noodles, cooked, rinsed and cooled

1/2 - 1 head of napa cabbage, sliced

1/2 - 1 head of purple cabbage, sliced

1/2 - 1 bag baby spinach (I forgot to add this, but it was still delicious)

1 red bell pepper, sliced thin

1 orange bell pepper, sliced thin

1 yellow bell pepper, sliced thin

3 scallions, sliced

3 cucumbers, peeled and julienned

lots of chopped cilantro, up to 1 bunch

1 can whole cashews, lightly toasted in a skilled

For the dressing:

Juice of 1 lime

8 tbsn. olive oil

2 - 3 tbsn. sesame oil

8 tbsn. soy sauce

1/3 cup brown sugar

3 tbsn. fresh ginger, minced

2 cloves garlic, minced

2 hot peppers or jalapenos, minced

chopped cilantro, lots

Mix together the salad ingredients. Whisk together the dressing ingredients and pour over salad. Mix with tongs and serve on a platter. Dressing keeps up to three days before serving, without cilantro.

Deeeee-liicous!