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Asian Noodle Salad
This
Asian Noodle Salad
is sure to be a hit. Everyone loves it and the mix of textures and colors makes it so pretty.
Course
Salad
Cuisine
Asian
Prep Time
30
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
people
Calories
348
kcal
Author
Leigh Anne Wilkes
Ingredients
1/2
lb
linguine noodles
cooked, rinsed, and cooled
3/4
lb
Napa cabbage
sliced thin
3/4
lb
purple cabbage
sliced thin
12
oz
baby spinach
1
red bell pepper
sliced thin
1
yellow bell pepper
sliced thin
1
orange bell pepper
sliced thin (if available)
1
small bag bean sprouts
also called “mung bean sprouts”
3
green onions
sliced
3
cucumbers
sliced and peeled
1/2
cup
cilantro
chopped
1
cup
cashews
roasted
Dressing:
Juice of 1 lime
8
tablespoons
olive oil
2
tablespoons
sesame oil
6
tablespoons
soy sauce
1/3
cup
brown sugar
3
Tbsp
fresh ginger
chopped
2
cloves
chopped garlic
2
hot peppers or jalapenos
chopped
1/2
cup
cilantro
chopped
Instructions
Mix together salad ingredients
Whisk together dressing ingredients and pour over salad
Mix with tongs or hands and serve on platter
*Dressing keeps up to three days before serving, WITHOUT cilantro
Notes
Recipe originally from Pioneer Woman.
Nutrition
Calories:
348
kcal
|
Carbohydrates:
27
g
|
Protein:
7
g
|
Fat:
25
g
|
Saturated Fat:
4
g
|
Sodium:
460
mg
|
Potassium:
872
mg
|
Fiber:
5
g
|
Sugar:
16
g
|
Vitamin A:
5857
IU
|
Vitamin C:
122
mg
|
Calcium:
132
mg
|
Iron:
4
mg