Asian Noodle Salad

I made this salad a couple of weeks ago to take to a potluck luncheon. That was before the thought of food made my stomach lurch. Yep, you guessed it. I’m pregnant. We’re both pretty excited and nervous at the thought of having two little ones in the house.

Being in the early stages of pregnancy makes it hard for me to eat, cook, write articles or even think about food. I can’t even bear to watch the Food Network — tragedy! So bear with me these next few weeks as I’ll be relying mostly on my guinea pig husband to make the final judgment calls on the recipes I try out.

Back to the salad. This really was a yummy, beautiful salad with tons of fresh, colorful veggies. It makes a giant bowl full (the 32-cup bowl with the lid that everyone has), and is great to take somewhere to share.

Asian Noodle Salad
adapted from a recipe featured on The Pioneer Woman Cooks!

SALAD:
1 lb cooked, rinsed, and cooled linguine or spaghetti noodles
1/2 head green cabbage, sliced
1/2 bag baby spinach (about 4 oz)
2 bell peppers, thinly sliced
1/2 bag mung bean sprouts
2 green onions, sliced
1 peeled, sliced cucumber
1 c fresh cilantro, chopped
1 c whole cashews, lightly toasted in skillet

DRESSING:
Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapeños, chopped
1/2 c fresh cilantro, chopped

Mix together salad ingredients in a very large bowl. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.

Makes 15-20 servings.

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30 Minutes and Under, Asian, Salads, Vegetarian

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