Name: Asian Noodle Salad with Cashews
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6-8 serving(s)
Ingredients: 375 g linguine, cooked, rinsed, and cooled (I've used whole wheat and it's good too.); 1/2-1 head napa cabbage, sliced; 1/2-1 head purple cabbage, sliced; 150 g Baby Spinach (about 1/2 a bag); 1 red bell pepper, sliced thin; 1 yellow bell pepper, sliced thin; 1 orange bell pepper, sliced thin; 2 cups bean sprouts (or one small bag); 3 green onions, sliced; 1/4 cup cilantro, you can do as much as you like though; 1/4 cup sunflower seeds; 1/2 cup cashew nuts, roasted; 1/2 cup olive oil; 2 tablespoons sesame oil; 6 tablespoons soy sauce; 1/4 cup brown sugar (I've left out the sugar altogether and it's just as yummy, in my opinion); 3 tablespoons fresh ginger, chopped (I've also used the powder, but fresh does taste better); 2 garlic cloves, chopped; 1 lime, juice of

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Recipe by Monica

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Asian Noodle Salad with Cashews created by Monica

This salad is so amazingly good. I'm totally addicted to it. It looks (and tastes) like something you'd eat in a restaurant. I know, you're thinking spinach with noodles???? But it is SO good. And don't let the long ingredient list scare you. Trust me it's worth the chopping. If I'm making this just for our family, I cut up all my veggies and put them in ziplock baggies. Then I make the dressing and the noodles. I keep all of it in the fridge and just pull it out as much as I want and enjoy the salad 2x in one week! I found it on Pioneer Woman's website (adapted from Jamie Oliver's version) and adapted it to my taste. As a side salad it probably serves more like 8 - 10. But if this is all you're eating then it will serve 4 - 6. It looks like you've got this huge salad and how is it all going to be eaten and then all of a sudden it's gone and people are asking for more!!

Ready In:: 40mins
Serves:
Units:

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ingredients

375 g linguine, cooked, rinsed, and cooled (I've used whole wheat and it's good too.)
¹⁄₂ - 1 head napa cabbage, sliced
¹⁄₂ - 1 head purple cabbage, sliced
150 g Baby Spinach (about 1/2 a bag)
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin
2 cups bean sprouts (or one small bag)
3 green onions, sliced
¹⁄₄ cup cilantro, you can do as much as you like though
¹⁄₄ cup sunflower seeds
¹⁄₂ cup cashew nuts, roasted
DRESSING
¹⁄₂ cup olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
¹⁄₄ cup brown sugar (I've left out the sugar altogether and it's just as yummy, in my opinion)
3 tablespoons fresh ginger, chopped (I've also used the powder, but fresh does taste better)
2 garlic cloves, chopped
1 lime, juice of

directions

Mix together salad ingredients. I don't usually measure, I just keep add as much as I want of each ingredient until it looks like the picture.
Put dressing ingredients in a jar. Shake well and pour over salad. You can also add jalapenos to the dressing if you like it spicy.
Mix with tongs or hands and serve in a large pasta bowl. I always use my hands to mix this. It's so much easier.
As a side salad it probably serves more like 8 - 10. But if this is all you're eating then it will serve 4 - 6.

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RECIPE MADE WITH LOVE BY

@Monica

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@Monica

Contributor

"This salad is so amazingly good. I'm totally addicted to it. It looks (and tastes) like something you'd eat in a restaurant. I know, you're thinking spinach with noodles???? But it is SO good. And don't let the long ingredient list scare you. Trust me it's worth the chopping. If I'm making this just for our family, I cut up all my veggies and put them in ziplock baggies. Then I make the dressing and the noodles. I keep all of it in the fridge and just pull it out as much as I want and enjoy the salad 2x in one week! I found it on Pioneer Woman's website (adapted from Jamie Oliver's version) and adapted it to my taste. As a side salad it probably serves more like 8 - 10. But if this is all you're eating then it will serve 4 - 6. It looks like you've got this huge salad and how is it all going to be eaten and then all of a sudden it's gone and people are asking for more!!"

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review by adopt a greyhound

3/4/2012

Great salad. I used soba noodles and a variety of veggies that I had on hand. Wonderful flavors in the dressing too.

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review by Delicia T

12/29/2011

It was absolutely amazing!!! Will definitely make again. I cut out a few things because such as the bean sprouts and cilantro, and added mandarin oranges (the pre-peeled variety) and it was a hit at Christmas dinner :) Thanks OP

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review by Papagayita

8/17/2010

I too saw this on Pioneer Woman and made it--adapted it to my tastes and what I had on hand. Phenomenal. Receives rave reviews across the board. I modified the recipe so much (no noodles, added mint, basil, carrots, subbed pine nuts for other nuts, subbed water for most of the oil in the dressing, added more garlic) that I've posted my version as a separate recipe. <br/><br/>If I have leftovers that last more than a day or two I stir fry the salad and eat it over brown rice.

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tweak by Papagayita

8/17/2010

I too saw this on Pioneer Woman and made it--adapted it to my tastes and what I had on hand. Phenomenal. Receives rave reviews across the board. I modified the recipe so much (no noodles, added mint, basil, carrots, subbed pine nuts for other nuts, subbed water for most of the oil in the dressing, added more garlic) that I've posted my version as a separate recipe. <br/><br/>If I have leftovers that last more than a day or two I stir fry the salad and eat it over brown rice.

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review by Purplepen

12/22/2009

This makes a TON! But it is delicious and beautiful! I added carrots to mine and chicken for the hubby. It's good for a day or two but then everything gets soggy. I will probably cut it in half next time.

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