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
Keyword Asian noodle salad
Prep Time 30 minutes
Total Time 30 minutes
Servings 8 people
Calories 348kcal
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: 348kcal | Carbohydrates: 27g | Protein: 7g | Fat: 25g | Saturated Fat: 4g | Sodium: 460mg | Potassium: 872mg | Fiber: 5g | Sugar: 16g | Vitamin A: 5857IU | Vitamin C: 122mg | Calcium: 132mg | Iron: 4mg