Monday, December 28, 2009

Recipe Spotlight: Asian Noodle Salad

The day after Christmas I had the pleasure of hosting my closest friends for lunch. At this annual meal I always try to cook something a little decadent and balance it with something healthful. This year I made Cheesy Chicken and Wild Rice soup (see last post), and to offset its "decadence" I served this phenomenal Asian Noodle Salad. I discovered this salad on my new favorite cooking blog, Pioneer Woman Cooks ( Oh my gosh this blog is such an inspiration! Not only does she cook fantastic meals, but she photographs each step of the process, making it easy for even the least experienced home cook to make her recipes. Her Asian Noodle Salad was delicious and healthy, and made enough to feed a crowd! It is also such a great base recipe that you could add anything you want to it- broccoli, sprouts, herbs, beans, pea pods, water chestnuts, the list goes on. Here is the main recipe. If you don't have all the ingredients just work with what you do have, adding and deleting flavors you love or dislike. Remember, cooking is a very organic process, and you're in charge! 

Asian Noodle Salad
Serves 12

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

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 Jalapeno's, Chopped
Chopped Cilantro

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

1 comment:

  1. Wow, I love this kind of salad... it actually makes me excited to eat vegetables and all the good stuff that's good for our body. :)