 |
|
|
easy | 0 servings | prep: 15 minutes | cook:
I found this salad on the Pioneer Woman's blog. She has amazing pictures of it. It just looked so good I had to make it. You will not be disappointed. I used her exact directions, so when she refers to pictures you will have to check them out on her blog.
Ingredients: |
SALAD INGREDIENTS:
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag 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 sliced scallions
3 peeled, sliced cucumbers (I didn’t have a cucumber for the photos above, but they’re yummy in the salad)
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet (again, I didn’t have them for the photos, but have used them before and they’re…sublime.)
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 jalapenos, chopped
More chopped cilantro—LOTS
|
|
|
Directions: |
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.
Enjoy!
|
Original author/site: |
|
The Pioneer Woman |
|
ADD COMMENT |
|
|
   |
  |
|
|
  |
|
| Your password has been sent to the email address you provided. |
|
|
|
 |
|
|
  |
|
|
  |
|
|
|
|