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
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!