May 14th, 2010
So, maybe, just maybe this could be considered just as much as pasta dish as a salad. But let’s put that aside for a moment, because the Pioneer Woman calls it salad. And that makes it salad enough for me. Plus, if you read her post about this tasty dish, you’ll see that she credits this, ahem, salad with helping her lose 25 lbs of baby weight. Um. I need that. (This is SO my new favorite meal.)
Okay, baby weight jokes (issues?) aside, this noodle salad is profoundly delicious. It’s light, bright and chock full of veggies. After making it once, I promise that you’ll put this recipe in heavy rotation. (Even if you aren’t trying to lose weight.)
Other great things about this recipe: it’s easy to adapt to whatever you have on hand, is great for entertaining, and—the whole point of my salads this week—there are enough veggies that the kiddos can pick out a few of their favorites along with some noodles and cashews for a healthy meal.
Asian Noodle Salad
barely adapted from The Pioneer Woman
(can be adapted for kids 6+ mos)*
FOR THE DRESSING
juice of 1 lime
8 Tbsp olive oil
8 Tbsp soy sauce
2 Tbsp sesame oil
⅓ c brown sugar
3 Tbsp chopped fresh ginger
2 cloves garlic, chopped
1 jalapeno, seeded, deveined & chopped
1 bunch cilantro, cleaned & chopped
FOR THE SALAD
1 lb linguine, cooked, rinsed & cooled
½ head napa cabbage, cleaned & shredded**
½ head purple cabbage, cleaned & shredded**
5-6 oz baby spinach, cleaned
1 red bell pepper, thinly sliced**
1 yellow bell pepper, thinly sliced**
1 orange bell pepper, thinly sliced**
3 carrots, cleaned & julienned or thinly sliced on a bias
3 cucumbers, peeled & julienned
3 scallions, cleaned & chopped
10 oz roasted, salted cashews
1. Whisk together all dressing ingredients. (Dressing, without cilantro, will keep in fridge for up to 3 days.)
2. Mix all salad ingredients in a (big!) bowl. Pour dressing over salad and toss until everything is well coated.
*Note: For small children still eating purees, select a one or a few veggies from the list of salad ingredients and steam while cooking the pasta. Puree with or without pasta and/or cilantro. If you’re feeling adventurous, mix a small amount of the dressing in with the puree. For 6 month olds, I like carrots and cilantro. Pureed spinach, bell pepper and cashews with a little dressing make a yummy meal for older babies.
**Note: If you only want or can only find one type of cabbage, use a whole head. You can also use any combination of bell peppers, so long as you use 3 total.