May 14th, 2010

{recipe} Salad for Dinner Week: Asian Noodle Salad

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
serves 6
(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.

3 Responses

  1. DailyChef says:

    Looks tasty, easy, and healthy! Perfect!

  2. Caroline says:

    We made this last night and it is super tasty, but you may want to amend the amounts of veggies listed. We made half a recipe, and it would EASILY serve 6. Like, the original recipe would be crazy huge! I had to bust out my KitchenAid 6-quart stand mixer bowl to toss it, because none of my other bowls were anywhere near big enough. So, to serve 6, I’d suggest keep the dressing the same and still make a pound of pasta (we did rice noodles which complemented the veggies well), but cut the veggies in half. A little grilled meat on the top or side helps make it even more filling too (we had a little pork tenderloin left over from earlier in the week so I tossed that in. Oh, and my 2-yr-old loved it!

  3. One Hungry Mama says:

    Ha! Yes… I used a big roasting pan to toss this. It makes a lot, for sure. I probably could have served 7, but the Hungry Papa can put it away. Who am I kidding… I can, too! :-) This is definitely a serves 6-8 dish, though. You’re right. I like the amount of veggie, though. To make it even more salad like, I was thinking of reducing the pasta. Maybe another way to go next time. Either way, isn’t it so good?!

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