Thursday, June 28, 2012

Asian Noodle Salad






"Without leaps of imagination, or dreaming, we lose the excitement of possibilities. Dreaming, after all, is a form of planning."

-Gloria Steinem
Writer and Journalist


This salad is one of my favorites. I've made it for parties, I've made it for potlucks, and it's always well loved. It's fresh and full of vegetables, and full of flavor. I think it's a perfect salad for a summer picnic!


Some of the ingredients of my salad, peppers, cilantro, cabbage, bean sprouts, spinach and cashews

One of the great things about this salad is that you can mix and match different vegetables based on your taste. You can also fill it with vegetables, of just have a little. It's all up to you and based on your taste.




Don't like bell peppers? Leave them out! Allergic to nuts? Cool! Leave the cashews out. This salad will still be tasty.




The dressing is so delicious, with fresh ginger and garlic, I love it. Sometimes I double it to use in salads later. It's just that good.


I use whole wheat linguine as the noodle element, but you can use udon noodles instead to keep it actually Asian. Or use brown rice pasta, and Tamari Sauce instead of soy sauce to make it gluten free.







Asian Noodle Salad

Remember, you can add different vegetables for this, and as many as you want. Some variations not included below are: julienned carrots, cucumbers, thinly chopped celery, or even sliced zucchini or yellow squash. Use whatever vegetables sound good to you.
Loosely based on one from The Pioneer Woman

Ingredients

For the Salad-

1 package (16 oz.) Whole Wheat Linguine Noodles, or Brown Rice Spaghetti, Cooked, Rinsed, And Cooled

1 head thinly sliced Purple Cabbage or Napa Cabbage- I use a Mandoline to get it nice and thin

1 bag (8 oz.) Baby Spinach, sliced

About 2 Red or Yellow Bell Peppers- I used a small bag of different colored peppers

1 bag Bean Sprouts -also Called Mung Bean Sprouts

3 Carrots, shredded
 
Chopped Cilantro, Up To 1 Bunch, To Taste

3 whole Scallions, Sliced

10 oz. (283 mg.) Unsalted Whole Cashews, Lightly Toasted In Skillet


 For the Dressing

1/3 cup (79 ml) Rice Vinegar - unseasoned, but if seasoned (means  it has sugar) then reduce the sugar below by half)

1/3 cup (54 mg) Brown Sugar

1/3 cup (79 ml.) Olive Oil

8 Tablespoons Soy Sauce or Tamari Sauce

2 Tablespoons (up To 3 Tablespoons) Sesame Oil

3 Tablespoons Fresh Ginger, Finely Chopped

2 cloves Garlic, Finely Chopped

Directions

Toss the noodles with most of the vegetables. For example sometimes I don't use the whole head of cabbage, or the whole amount of spinach. So I toss everything with about half of the cabbage and spinach then I see if I like the ratio of vegetables to noodles. If I don't I add more cabbage and spinach till I get it where I like the way it looks. You do the same.

Whisk dressing ingredients together and pour some over salad. Toss the salad with the dressing and see if you like the amount of dressing on the salad. If you need more add it till you get enough dressing on the salad for your taste. Refrigerate until serving.

14 comments:

normgrhm@yahoo.com said...

Your salad photo is excellent, so colorful and detailed.

Addicted to Veggies said...

This is so gorgeous! Thanks so much for sharing!

Addicted to Veggies said...

P.S. I want EVERYthing from your Etsy shop too! :)

The Alchemist said...

Addicted to Veggies- Thank you so much! And I'm so glad you like my Etsy shop, you totally made my day!

Addicted to Veggies said...

I pinned your recipe so I could remember to make a raw vegan version - when I do I'll let you know and link back to your site/this original post. :)
xo

The Alchemist said...

Addicted to Veggies- Great! Thank you!

Dawn @ DJ's Sugar Shack said...

I love how colorful this salad is.

simona said...

i think i would love this salad. i pinned it, so hopefully i'll actually make it some time soon!

Miz Helen said...

The Color in your salad is outstanding, it looks like a great salad that we would really enjoy. Hope you are enjoying your holiday week and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

Jenn "Rook No. 17" said...

Mmmm...healthy, delicious and beautiful colors! Featuring on Facebook today.

Miz Helen said...

Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you have a great week end and enjoy your new Red Plate.
Come Back Soon!
Miz Helen

The Alchemist said...

Jenn, thanks so much for featuring me on facebook!

Miz Helen- Thank you! I appreciate it so much!

Cindy said...

I'm assigned a salad to take to a picnic tomorrow. This is the perfect hot weather salad. thanks!

Average Jane said...

This sounds wonderful! I'm going to try it for a Memorial Day luncheon.