It’s the New Year, and many of us have goals to eat better and help our family make better food choices. If one of your resolutions is to transition to whole foods, eat more raw foods, or dip your feet into the vegetarian lifestyle, I’ve got a recipe for you!
It’s the Asian Noodle Salad from Pioneer Woman.
This is the one salad my boys actually ask me to make. As in, they will bug me relentlessly until I do. Allow me to introduce:
Asian Noodle Salad
For starters, the dressing is ah-maz-ing! It’s fresh, tangy, and a little spicy from the jalapeño. And when that dressing mixes with the noodles, and the noodles soak up a little of that liquid magic, mmmm mmm! Glorious. And when you get a crunchy, toasty cashew in the mix… Girl, I would not be exaggerating if I said it was slightly orgasmic.
As if that weren’t enough, Asian Noodle Salad makes perfect leftovers. Because it’s made with cabbage, it doesn’t wilt as quickly as a Plain Jane lettuce salad. It will stay crisp in your fridge all week (as long as you don’t mix the dressing in), which is good, because this is a gynormous salad! So make the full salad, feed your family, and then eat the rest during the week for lunches – if it lasts that long!
If you’ve never used Napa Cabbage, you’re in for a treat. It’s a cabbage, but it’s shaped like lettuce. It’s easy to chop and is milder than regular cabbage. It looks like this:
To chop Napa cabbage, just lay it on its side and slice as you would lettuce, like so:
This recipe requires a lot of chopping, my friend. So put on some dance music, pour a glass of wine, and chop away! Your work-week self will thank you for your investment of time. And you can feel good knowing your family is eating a nutritious, filling, yummy dinner. Even better, lunch is already made for the week!
I made a couple of changes from the original recipe: 1) PW uses linguine noodles, but I prefer GF spaghetti noodles since I already have them on hand, and 2) I replace the brown sugar with honey in the dressing, because it’s healthier. I’ve listed my changes in the recipe.
- 1 package GF spaghetti noodles, cooked, rinsed and cooled (PW uses linguine noodles)
- 1/2 to 1 head Napa cabbage
- 1/2 head purple cabbage
- 1/2 to 1 bag baby spinach
- 2 bell peppers (red, yellow, or orange) sliced thin (PW uses three peppers)
- 2 large or 3 small peeled, sliced cucumbers
- 1 small bag bean sprouts (also called mung bean sprouts)
- 3 sliced scallions
- 1 bunch chopped cilantro
- 3/4 cup whole cashews, lightly toasted in skillet
- Juice of one lime
- 8 TBSP olive oil
- 2 TBSP sesame oil
- 6 TBSP soy sauce (use gluten free if needed)
- 1/4 cup honey (PW uses 1/3 cup brown sugar)
- 3 TBSP fresh ginger, diced
- 2 cloves chopped garlic
- 1 jalapeño, chopped (use 1/2 a jalapeño if you want it less spicy)
- PW uses cilantro in her dressing, but I keep it out, otherwise the dressing is only good for one day
- Cook noodles; allow to cool.
- Chop salad ingredients.
- Mix together salad ingredients except cashews.
- Whisk together dressing ingredients.
- Sprinkle cashews on top of salad.
- You can mix dressing and salad at once, or serve and mix separately. I prefer to mix the salad and dressing on individual plates, as this keeps the leftovers fresher for a longer period of time.
Adapted from Pioneer Woman
Let me know what you and your family think of the salad. I promise you won’t be disappointed.
I link up to these fun parties!