bowl of asian noodle salad
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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
Total Time 30 minutes
Servings 8 people
Calories 343kcal
Author Leigh Anne Wilkes

Ingredients

  • 1/2 lb. linguine noodles cooked, rinsed, and cooled
  • 1/2 to 1 Napa cabbage sliced thin
  • 1/2 to 1 purple cabbage sliced thin
  • 1/2 to 1 bag 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: 343kcal | Carbohydrates: 27g | Protein: 6g | Fat: 25g | Saturated Fat: 4g | Sodium: 429mg | Potassium: 681mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1889IU | Vitamin C: 119mg | Calcium: 105mg | Iron: 3mg