Asian Noodle Salad
- 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
- ½ heads Sliced Napa Cabbage, Or More To Taste
- ½ heads Sliced Purple Cabbage, Or More To Taste
- ½ bags Baby Spinach, Or More To Taste
- 1 whole Red Bell Pepper, Sliced Thin
- 1 whole Yellow Bell Pepper, Sliced Thin
- 1 whole Orange Bell Pepper, Thinly Sliced
- 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
- Chopped Cilantro, Up To 1 Bunch, To Taste
- 3 whole Scallions, Sliced
- 3 whole Cucumbers Peeled And Sliced
- 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
- 1 whole Lime, Juiced
- 8 Tablespoons Olive Oil
- 8 Tablespoons Soy Sauce
- 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
- ⅓ cups Brown Sugar
- 3 Tablespoons Fresh Ginger Chopped
- 2 cloves Garlic Chopped
- 2 whole Hot Peppers Or Jalapenos, Chopped
- Chopped Cilantro
- This recipe is vegan
- Produce
- Baby spinach (1/2 bags)
- Bean sprouts (1 bag)
- Bell pepper, whole Orange (1)
- Cabbage, Purple (1/2 heads)
- Cashews, Whole (1 can)
- Coriander (2)
- Cucumbers, whole (3)
- Garlic (2 cloves)
- Ginger, Fresh (3 Tablespoons)
- Hot peppers or jalapenos, whole (2)
- Lime, whole (1)
- Napa cabbage (1/2 heads)
- Red bell pepper, whole Thin (1)
- Scallions, whole (3)
- Yellow bell pepper, whole Thin (1)
- Condiments
- Soy sauce (8 Tablespoons)
- Cooking & Baking
- Brown sugar (1/3 cups)
- Olive oil (8 Tablespoons)
- Sesame oil (2 Tablespoons)
- Pasta & Grains
- Linguine noodles, Cooked (1 package)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published March 9, 2008 (4 years ago).
653 people saved this recipe.
