Everything-in-the-Fridge Asian Noodle Salad
For lo these many months, I have carried lust in my heart for The Pioneer Woman’s Asian Noodle Salad. Noodles, cabbage, spinach, peppers, bean sprouts, scallions, cucumbers, cilantro, peanuts–all of those flavors, colors and textures in one place? Yes, yes, YES!
Could I justify buying all the ingredients for a salad only I would eat? No! Jeff wouldn’t touch this salad with Bea Arthur’s tongue.
But, LOOK AT IT. All of that crunchiness. And we haven’t even discussed the dressing: lime juice, olive oil, sesame oil, soy sauce, brown sugar, ginger, garlic, serrano peppers and EVEN MORE cilantro.
TOTALLY WORTH IT.
I ate seconds. Of a salad. Of this crunchy, spicy, slurpalicious salad.
And Jeff? He took a bite! WITH HIS OWN TONGUE!
If that’s not a recommendation, I don’t know what is. Best. Salad. Ever.
Asian Noodle Salad
Adapted From Ree Drummond of ThePioneerWoman.com
Salad:
- 1 package linguine noodles, cooked, rinsed, and cooled
- 1/2 head sliced purple cabbage
- 1/2 bag baby spinach
- 1 red bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 1 green bell pepper, sliced thin
- 1/2 small bag bean sprouts
- 3 sliced scallions
- 1 peeled, sliced cucumber
- Up to 1 bunch chopped cilantro
- 1/2 can crushed peanuts, slightly toasted
Dressing:
- Juice of 1 lime
- 8 tablespoons olive oil
- 2-3 tablespoons sesame oil
- 8 tablespoons soy sauce
- 1/3 cup brown sugar
- 3 tablespoons fresh ginger, chopped
- 2 cloves chopped garlic
- 2 serrano peppers, chopped
- Chopped cilantro
Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands, and serve on a platter.
Dressing keeps up to 3 days before serving, WITHOUT cilantro.
This is one of the few things of Ree’s that I haven’t made.
Looks fabulous to me!
I’ve made this, and I really liked it. Fortunately, my husband is all about the healthy salad-type meals.
Look at that: lust in your heart led to a pantry raid! Looks like a great salad. Well done.
This sounds fantastic. It could easily become a regular part of my meal rotation!
Oh this is my first and favorite recipe of Ree’s. It’s so delicious that I think I might have to make it tonight… beautiful photos, too!
I made this last night and it blew my mind! I am an asian noodle freak and this is by far the best recipe for this type of dish because the flavors and textures are so wonderfully balanced. Thank you for bringing Lee’s recipe to my attention. This recipe will stay at the forefront of my files for many years to come.
I put this on my blog page (giving credit to you and Ree of course)because it’s just that fabulous. The best ever in the whole world. I could just drink the dressing!
Oh, I love Asian salads! There’s just something about peanuts and sesame oil… oh.
Other than the peanuts and cilantro, this looks amazing!
Thank you for this recipe! I made a variation on it along with a variation on your BBQ’d Mahi Mahi.
Our Sunday dinner was awesome. And it’s all your fault!
Thanks!
Linky love at my blog.
You can’t have too much cilantro. Looks perfect.
This also makes a great ‘hot’ leftover.. stirfry the salad (before dressing) add dressing for another minute.. crack in an egg or two and treat it like making fried rice… cooks up fantastic… (men seem to like it better hot!)
you can also throw over some seasoned tofu etc..