Asian Flank Steak with Sweet and Spicy Cucumber Salad

I recently discovered this recipe for Asian-marinated flank steak served along an amazing crisp and refreshing cucumber salad, and I just know it will be the hit of my summer table! The steak is succulent as the sugar in the marinade creates these delicious crusty bits, and the Asian seasonings give it a sweet and savory flavor. Served with a cool cucumber salad on the side, it's not only low-carb, but highly delicious!

Asian Flank Steak with Sweet and Spicy Cucumber Salad
A delicious Asian-inspired steak and salad recipe that will be just awesome on the grill this summer! Serves 4

Steak

1 2” piece lemongrass, tough outer layers removed, lightly smashed, very thinly sliced

1/4 cup (packed) light brown sugar

3 tablespoons fish sauce (such as nam pla or nuoc nam)

2 tablespoons Asian sweet chili sauce

1 1/2 pounds flank steak, cut into 4 pieces   

                        

Cucumber Salad

1/2 cup unseasoned rice vinegar

2 tablespoons Asian sweet chili sauce

1 teaspoon finely grated lemon zest

1 medium cucumber, thinly sliced

1 medium carrot, peeled, julienned

1/2 small daikon, peeled, julienned

1/2 small red onion, thinly sliced                                    

Kosher salt and freshly ground black pepper   

                                 

1/2 cup chopped fresh cilantro

1/4 cup chopped unsalted, dry-roasted peanuts 

                                                                    

---

Steak

 

Combine lemongrass, brown sugar, fish sauce, and sweet chili sauce in a resealable plastic bag. Add steak; seal, turn to coat, and chill at least 30 minutes to 24 hours.

 

When ready to cook, remove steak from marinade and let sit at room temperature 30 minutes.

 

Prepare grill or skillet for medium-high heat. Season steak with salt and pepper and grill, turning occasionally, 8-€“10 minutes for medium-rare. Let rest 5 minutes before thinly slicing.
 

Salad

 

Whisk vinegar, sweet chili sauce, and lemon zest in a medium bowl. Add cucumber, carrot, daikon, and onion and toss; season with salt and pepper. Cover and chill at least 2 hours.

 

Drain salad. Serve with steak, topped with cilantro and peanuts.


Recipe adapted from Bon Appetit

 

Turkey Jasmine Burgers

I love lightening up traditional recipes with healthy ingredients that not only make you feel good, but taste amazing too. These turkey burgers are the best I’ve ever had. Lean ground turkey is jazzed up with Asian ingredients that lend tons of fresh flavor. The sesame oil especially gives it a delicious, salty bite, and the jasmine rice makes the patty tender and moist. The sweet and tangy cucumber salad and a smear of smooth wasabi mayo take this burger over the top. These ingredients may seem unusual for a turkey burger, but the combination is mouthwatering! Even my beef burger-loving husband ate every bite and asked for more!

Turkey Jasmine Burgers
An Asian spin lends loads of fresh flavors to a traditional turkey burger.
Serves 4

Cucumber salad
1 cucumber -- peeled and thinly sliced rounds
1/2 red onion -- thinly sliced
1/4 cup rice vinegar
1/8 cup sugar
1 teaspoon salt

Burger
1 1/4 pounds ground turkey
1/3 cup steamed jasmine rice
1/4 cup panko
1/4 cup thinly sliced green onions
1 large egg
1/2 teaspoon sesame oil
1 tablespoon soy sauce
1 tsp. Siracha or other Asian chile sauce
1 teaspoon sugar
Salt and freshly ground black pepper
1 tablespoon peanut or canola oil
4 sesame hamburger buns

Wasabi Mayonnaise
1/2 cup mayonnaise
1 teaspoon wasabi powder
1/2 teaspoon minced ginger
1 teaspoon finely chopped lemon peel

Cucumber salad: Toss cucumbers, onions, rice vinegar, sugar, and salt in a medium sized bowl. Let it marinate at room temperature for 1 hour.

Burger: Mix ground turkey, rice, panko, green onions, egg, sesame oil, soy sauce, Thai chile, and sugar very well. Make into 4 patties. Season with salt and pepper.

Heat oil in a large skillet over medium-high heat. Saute burgers until cooked through, approximately 5 to 6 minutes per side (depending on how thick you make them). Or, throw them on the grill!

Wasabi mayonnaise: While burgers are cooking, toast buns, and mix mayonnaise, with wasabi powder, ginger, and lemon peel in a small bowl.

Drain cucumber salad well. Smear 1 tablespoon wasabi mayonnaise on toasted bun halves, spread with a layer of drained cucumber salad, then top with burger and cover with bun top.

Recipe adapted from Food Network

Vegetarian Thai Curry

I love coconut curry, and it's so easy and delicious to make at home. I recently tried a new recipe for the classic Thai dish, and it is definitely a keeper. The curry is has a very gentle heat that warms the mouth but does not leave behind any lingering spice. The flavor is absolutely divine! This vegetarian version is loaded with fresh vegetables simmered in a coconut curry sauce sweetened with a touch of brown sugar. The sauce is so simple, and you can modify the recipe to include any vegetable you enjoy, or you can even add meat! Enjoy this meal with a side of fresh spring rolls and jasmine rice.

Vegetarian Thai Curry
A medley of fresh vegetables simmered in creamy coconut milk.
Serves 4

1 cup coconut milk

1 cup water
1 tablespoon brown sugar
1 tablespoon red curry paste
2 tablespoons vegetable oil
1/2 cup onion, diced
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
1 cup red potato, cubed
1 cup green beans, halved
1 cup cauliflower, florets
1 cup eggplant, chopped
1/2 cup red bell pepper, sliced
2 tablespoons fresh lime juice
Salt and pepper, to taste
2 tablespoons fresh cilantro, torn
2 tablespoons dry-roasted peanuts, chopped
Whisk the coconut milk, water, sugar, and curry paste in a bowl and set aside.

Heat the oil in a large skillet over medium-high. Add the onion, garlic, and ginger; sauté 3 minutes. Stir in the potatoes and coconut milk mixture; simmer 10 minutes. Add the beans and cauliflower, and simmer for 5 minutes. Then stir in the eggplant and bell pepper and simmer 5 more minutes, or until sauce is thickened, stirring occasionally.

Stir in lime juice, salt, and pepper. Garnish each serving with cilantro and peanuts. Serve with warm jasmine rice.

Recipe by Sarah Lang

Mango Shrimp Spring Rolls

I love serving fresh spring rolls with Asian menus. They are so delicious and light, and you can fill them with a variety of ingredients. I recently went to a Thai restaurant where they served shrimp spring rolls packed with fresh mango and avocado. The combination is incredible. The creamy avocado with the bright, sweet mango pairs beautifully with the fresh shrimp. A sprinkle of lime juice and fresh cilantro brings the whole roll together. Much tastier than a salad, and just as light and healthy, these spring rolls are an Asian-menu staple!

Mango Shrimp Spring Rolls
Refreshing and figure-friendly, a delicious appetizer!

Makes 6 rolls

6 spring roll wrappers
15 large cooked shrimp, halved lengthwise
1 small avocado, sliced
1 small mango, sliced
1 cup cilantro leaves
1 lime, juiced
Asian dipping sauce, for serving

Fill a large bowl with warm water. Place a spring roll wrapper in the bowl and allow it to soften, about 15 seconds. Remove from bowl and place on a paper towel lined plate. Blot up the excess  water, then place 3 slices of shrimp, 3 slices of avocado, 3 slices of mango, and a small bunch of cilantro in the middle of the wrapper. Sprinkle with lime juice. Fold the sides in then tightly roll. Repeat with remaining wraps. Store in fridge covered with a damp paper towel until ready to eat. Serve with your favorite Asian dipping sauce (I like teriyaki sauce or sweet and sour sauce). Enjoy!

Recipe by Sarah Lang

Chicken in Peanut Sauce

I always enjoy going out for ethnic foods and occassionally I try to make these different cuisines at home. It's fun to learn about the ingredients a culture uses and how to combine them to create unique flavors. This recipe is from North Africa, which is out of my comfort zone, but upon looking at the ingredient list I felt right at home. How could I go wrong with chicken, peanut butter and sweet potatoes? Combined with fragrant ginger and spicy red pepper flakes this is a sweet/spicy/smoky delight. The flavors blend beautifully, and the dish gets better the longer it cooks. It is so easy to make and will have your house smelling delicious! Enjoy this special dinner tonight- and make extras for leftovers!

Chicken in Peanut Sauce
A delicious, sweet and savory North African specialty.
Serves 4

1 T. oil
1 lb. chicken thighs, cut in 1 in. pieces
1 large yellow onion, finely chopped
2 garlic cloves, crushed
½ inch fresh root ginger, peeled and finely chopped
2 tsp. crushed red pepper
2 cups chicken stock
1 T. tomato paste
½ cup smooth or crunchy peanut butter
1 tomato, peeled, seeded and diced
1 sweet potato, peeled and cubed in bite size pieces
1 tsp. salt
Chopped scallions and fresh cilantro, to garnish

Heat the oil in a large Dutch oven or sauté pan over medium-high heat. Saute the chicken until browned all over. Add the onions, garlic, ginger and red pepper flakes, and cook for 5 minutes, stirring frequently, until the onion is transparent. Add the stock and bring to a boil, then reduce the heat to a simmer.

Add the tomato paste and salt, and simmer for 45 minutes. Stir occasionally, adding water if necessary to keep it moist. Meanwhile, cook the sweet potato in boiling water for 5 minutes to soften. Drain.

Add the peanut butter, tomatoes, and sweet potato to the pan and cook for 20 minutes, until combined and tender. Add chopped scallions and cilantro to garnish. Serve atop a bed of warm rice with soy sauce.

Recipe adapted from Far Out Cookbook by Sarah Lang

Ginger Teriyaki Stir-Fry

I love to make Asian-inspired dishes at home. Unlike the greasy stuff in the take-out boxes, Asian at home is healthy, flavorful and delicious! This stir-fry has a delicious sweet flavor from the teriyaki sauce, and is loaded with good-for-you veggies and fish. Or, feel free to use chicken breast instead. Serve this flavor-packed stir-fry with herbed basmati rice (simply mix dill, parsley and green onions into cooked rice) and roasted asparagus.

Ginger Teriyaki Stir Fry
Sweet and savory, a perfect Asian dinner
Serves 2

2 Tilapia fillets or Chicken breasts
½ tsp. fresh ginger, grated
1 cup flour
1 egg
Kosher salt
Black pepper
1 tsp. Seasoning salt
3 T. canola or vegetable oil
1 red bell pepper, chopped
1/2 cup sweet corn kernals
1 small red onion, chopped
1 inch fresh ginger, chopped
2 garlic cloves, minced
½ tsp crushed red pepper (or more if you want spicy)
¾ cup teriyaki sauce
¼ cup chicken stock or water

Cut fish (or chicken) into large bite size pieces. Combine with grated ginger and seasoning salt in a large bowl, mix well, and marinate in fridge for 20-30 minutes.

Heat 3 tablespoons oil in a large non-stick skillet over medium-high heat. Add egg to the bowl and mix well to combine. Remove the fish and roll in the flour. Fry in oil until golden brown and cooked through.

In a large skillet or wok heat 1 tablespoon oil over medium-high heat. Add red pepper, onion, corn, ginger, garlic, chilies and a sprinkle of salt and pepper. Saute for 4-5 minutes, and then add teriyaki sauce and stock/water. Stir and cook for 2-3 minutes to slightly reduce.

Add cooked fish to the sauce, toss, and serve with herbed basmati rice and asparagus. Enjoy!

Recipe adapted from Tetu Island Lodge

Chinese Stir Fry with Tilapia and Avocado Spring Rolls

Making Asian food at home is one of my favorite ways to sneak extra veggies into my diet. I love a good stir fry with salty/sweet flavors and the crunch of fresh veggies. Rather than cut up the fish in the stir fry I think it’s more visually appealing to bake the tilapia and lay it on top of the veggies, which are on top of the rice. It really pulls the whole plate together into a pretty presentation. The tilapia is flaky and juicy and its soft texture beautifully complements the crunchy veggies. On the side I made fresh Avocado Spring Rolls. I could eat a dozen of these. Soft noodles, crunchy lettuce, red pepper, and creamy avocado combine for the perfect morsel. Dip it in your favorite store-bought Asian sauce (I like spicy stir fry sauce or sweet ginger sauce) and it’s a fantastic meal!

Chinese Stir Fry with Tilapia
A healthy and delicious Asian meal.Serves 2

Light oil, such as canola or vegetable
2 tilapia filets

2 tsp. curry powder
½ cup broccoli florets, in bite size pieces
8 asparagus spears, cut into bite size pieces
½ red bell pepper, large dice
½ onion, large dice
1 T. fresh ginger, minced
1 tsp. garlic, minced
1 tsp. crushed red pepper flakes
1 lime
2 T. soy sauce
1 T. fish sauce
1 tsp. brown sugar
Rice, for serving
Siracha sauce, optional

Preheat the oven to 400 degrees. Drizzle oil over tilapia filets and sprinkle with salt, pepper and curry powder. Bake for 30 minutes.

Meanwhile, heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the ginger, garlic and red pepper flakes and sauté, stirring constantly, for 30 seconds. Add the onion and bell pepper and sauté for 2 minutes. Add the broccoli, asparagus and juice of half a lime, stir, and cover to steam for 1 minute. (If your skillet doesn’t have a lid use tin foil)

In a small bowl combine the soy sauce, fish sauce, brown sugar and one tablespoon of water. Whisk to combine.

Take the lid off the pan and add the soy sauce mixture. Stir and let cook for a couple minutes until it coats the vegetables.

To serve put a scoop of prepared rice (I like Jasmine) on your plate, top with half the veggies, and lay the tilapia filet on top. Squeeze extra lime juice and serve with spicy siracha sauce, if desired. Enjoy!

Recipe by Sarah Lang
 
Avocado Spring Rolls

Flavorful and addictive, spring rolls are the perfect accompaniment to any Asian meal!
Makes 6 rolls

6 spring roll wrappers
6 leaves green leaf lettuce
½ of a red bell pepper, sliced into 12 thin strips
¼ of a cucumber, sliced into 12 thin strips
1 small avocado, sliced
½ cup rice noodles, softened
Asian dipping sauce, for serving

Prepare all of the veggies and soften the noodles so rolls are ready to assemble. In a large bowl soften a spring roll wrapper then place on a paper towel lined plate. Blot up the excess water, then place 1/6th of the noodles, a lettuce leaf, 2 strips of bell pepper, 2 strips of cucumber, and 1/6th of the avocado (about 3 strips) in the middle of the wrapper. Fold the sides in then tightly roll. Repeat with remaining wraps. Store in fridge covered with a damp paper towel until ready to eat. Serve with your favorite Asian dipping sauce.

Recipe by Sarah Lang
 

Thai Coconut Curry with Shrimp and Tilapia

I've fallen in love with curry over the past few years, but up until this week I'd never made it at home. I think I was worried it would be difficult and require me to buy all sorts of weird, expensive ingredients I'd never use again. But, I gave it a try and- Surprise! It's easy, affordable and delicious! All it takes is a little jar of red curry paste mixed with coconut milk, lime juice and a few other easy ingredients. Kevin and I both loved this dish and I can't wait to make it again. If you're new to curry I highly recommend this recipe. Feel free to use shrimp only or subsititue cooked chicken. Enjoy this culinary excursion to Thailand tonight!

Thai Coconut Curry with Shrimp and Tilapia

A light and flavorful curry broth with seafood

Serves 4

3 large limes

1 T. vegetable oil

1 cup chopped shallots

1 large red bell pepper, diced

1 T. minced peeled fresh ginger

2 1/2 tsp. Thai red curry paste

1 14 oz. can unsweetened light coconut milk

1 T. fish sauce

1 pound tilapia filets, cut into 1 1/2 inch chunks

1 pound peeled deveined uncooked large shrimp

1/2 cup fresh cilantro

Cut one lime into wedges and set aside. Into a medium bowl finely grate enough lime peel from 2 limes to measure 1 1/2 teaspoons and squeeze enough juice from 2 limes to measure 2 tablespoons. Whisk in curry paste, fish sauce and coconut milk and set aside.

Heat vegetable oil in large sauce pan over medium-high heat. Add chopped shallots, diced red bell pepper and minced ginger. Saute until shallots are tender and pepper softens, about 5 minutes. Stir in coconut curry mixture. Simmer gently, stirring often, about 5 minutes. 

Sprinkle fish and shrimp with salt and pepper and add to curry sauce. Return to a very gentle simmer and cook junst until fish and shrimp are opaque in center, 5 to 6 minutes. Season to taste with salt and pepper and stir in cilantro. 

Serve in bowls over steamed jasmine rice with lime wedges on the side.

Recipe adapted from Bon Appetit

Thai Peanut Noodles with Shrimp Summer Rolls

One of my New Year's resolutions is to make more unique foods for my husband and me. I tend to stick to a repetoire of pizza, pasta and Mexican food, and I know it is time to break out of that cycle. So last night I created an Asian menu with tons of flavor and - best of all - it was also healthy! The menu was fantastic, and I'm excited to share it with you, because these dishes are good foundations that can be jazzed up with a variety of flavors and proteins to keep them interesting. You don't have to make these together either, the Thai Peanut Noodles are a meal on their own, and the Shrimp Summer Rolls would be fantastic with a simple salad or grilled chicken. The one ingredient listed that may not be in your pantry is rice vinegar. I am skeptical of recipes that require me to buy lots of new ingredients I'm afraid I'll never use again, but rice vinegar is an Asian staple that I guarantee you will find uses for again and again! So go for it!

Thai Peanut Noodles

A sweet peanuty sauce with delicious healthy flavors!

Serves 4

3/4 pound whole-wheat spaghetti

1/2 pound boneless skinless chicken breast, cubed

2 cups (about 9 ounces) broccoli florets
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1/2 cup roasted peanuts, chopped
1/4 cup fresh cilantro, chopped

Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more. Reserve noodles and veggies until ready to use.
Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth. Set aside.

Cook the chicken over medium-high heat in a large wok or skillet in some olive oil. Once cooked through, add the noodles and veggies and stir until combined and warm. Reduce heat to low and stir in the peanut sauce. Toss until combined.

Serve in large bowls topped with chopped peanuts and cilantro with a big squeeze of fresh lime juice.

Shrimp Summer Rolls
Fresh and delicious, full of good-for-you flavors!

Makes 10 rolls

Dipping Sauce:
1/3 cup water
3 T. rice vinegar
2 tsp. kosher salt
2 T. finely grated carrot
1 garlic clove, minced

Rolls:
2 oz. rice vermicelli (also called maifun or rice sticks)
1 medium carrot, peeled and grated
1 red bell pepper, seeded, halved and cut into thin strips
2 scallions, thinly sliced
1/3 cup chopped fresh cilantro
1 T. canola oil
2 T. lime juice
1.5 tsp. kosher salt
10 round rice spring roll skins
10 large cooked and peeled shrimp, halved lengthwise
20 fresh mint leaves

Whisk all sauce ingredients in a small bowl and set aside.

Bring a pot of water to a boil over high heat. Add the rice noodles, cover and remove from the heat and let sti for 10 minutes. Stir with a fork to separate noodles and drain in a colander and rinse with cold water. Place in a large bowl. Add carrot, cucumber, bell pepper, scallions, cilantro, oil, lime juice, and salt and stir to combine.

Fill a large bowl with cold water. Dip a spring roll skin into the water just until pliable. Place the skin on a work surface and pat dry. Mound 1/3 cup of the noodle mixture across the center of the skin roll skin. Top with 2 shrimp halves and 2 mint leaves. Fold over the two ends of the spring roll skin, then roll up the spring roll tightly. Keep in a plate covered with a damp paper towel until ready to serve. Assemble others and serve with dipping sauce.

Recipes adapted from Food Network and Sorg's.












Shrimp Fried Rice and Ginger Pork Potstickers

I love Asian food because of its unique flavors, healthful ingredients and variety, but I rarely make it at home. "Why do I relegate this fabulous food category to little white take out boxes," I wondered. No longer! Last night I tackled two of my favorite Asian foods- fried rice and potstickers. Now fried rice is something that I enjoy but don't order from restaurants too often because it is so unhealthy. But guess what! Make it at home and fried rice can actually be good for you, filled with veggies, fresh shrimp and protein-packed eggs. But alas, my recipe is not total health food, as I upped the deliciousness factor by incorporating tons of smokey bacon. And the bacon was key- along with the eggs, it truly made the dish. As for potstickers, I love these little pillows of delicious ingredients that you can pop into your mouth. But making them at home? Never before had I attempted this feat. But I have to say, it was fun and even easier than I imagined. And after doing it once I know exactly what I'll have to do next time to make them perfect- and lucky for you the recipe below includes these tweaks, so yours will likely be perfect the first time! Score! Now toss those take-out menus and enjoy this Asian feast!

Shrimp Fried Rice
A tantalizing array of Asian flavors without leaving your own kitchen!
Serves 4

1 tablespoon canola oil
1/4 pound bacon, cut into 1/4-inch pieces
1/2 pound raw shrimp, peeled and deveined
3/4 teaspoon sugar
2 1/4 teaspoons soy sauce
3 cloves garlic, thinly sliced
2-inch piece ginger, peeled and minced
1/2 teaspoon red pepper flakes
1 head broccoli, florets and stalks cut into 1/4-inch pieces
4 cups cooked long-grain white rice
1/4 cup chicken broth
4 eggs
1/4 c. chopped fresh cilantro or parsley
1/4 c. green onions, green parts sliced into 1/4-inch pieces, white parts diced
Extra soy sauce and chili sauce, for serving (optional)

Place a wok or large skillet over medium-high heat. Add the oil and bacon and stir-fry for a minute until it begins to get golden and crisp. Add shrimp and cook for 2 minutes until just pink on each side. Sprinkle in the sugar and toss. Add 1/4 teaspoon soy sauce and continue to stir-fry until the shrimp and bacon are glazed, about 30 seconds. Transfer the bacon and shrimp to a bowl with a slotted spoon and set aside. 

Add the garlic, ginger and red pepper flakes to the drippings in the pan and stir-fry until fragrant, about 30 seconds. Add the broccoli and cook until crisp, 2 to 3 minutes. Add the cooked rice, the remaining 2 teaspoons soy sauce, the broth, green onions, glazed shrimp and bacon. Toss to heat through.

Push the fried rice mixture to one side of the pan, crack the eggs into the other side and scramble until set, about 1 minute (see picture). Mix the eggs into the rice and stir in the cilantro. 

Divide among bowls and serve with mustard or chili sauce, if desired.

                                           Scrambling the egg into the fried rice

Ginger Pork Potstickers
Tasty pillows of Asian flavors! 

Makes 12

6 ounces ground pork
1/4 cup diced white onion
2 tablespoons minced ginger
1 tablespoon minced garlic
4 tablespoons diced green onion
1 teaspoon soy sauce
1/4 teaspoon sesame oil (or any oil you have on hand)
Pinch salt and pepper
12 potsticker wrappers
1 teaspoon canola oil

In a skillet saute the pork, onions, ginger and garlic until the pork is just cooked through, about 4 minutes. Set aside in medium bowl to cool, about 10 minutes. Once cool add the green onions, soy sauce, sesame oil, salt and pepper to the bowl. Mix together until thoroughly combined.                                                                     

In a medium stock pot, boil 2 quarts of water.

Place 1 tablespoon of the mixture in the middle of a wrapper. Brush the edges of the wrapper with a little water and fold in half by bringing opposite corners to meet in the middle. Pinch to close. Repeat with the remaining wrappers. (See picture)

Place wrappers in boiling water for 1 minute, remove, and cool individually on cooling rack. Do NOT allow them to touch while cooling as they will stick together and have to be ripped apart.

When ready for service, heat saute pan with 1 teaspoon oil, and saute on medium heat until the skin of the wrapper is browned. Serve with soy or sesame sauce for dipping.

Potstickers after being cooked

Recipes adapted from FoodNetwork.com

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 (http://thepioneerwoman.com/cooking/). 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

SALAD INGREDIENTS:
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

FOR THE DRESSING:
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.