tag:blogger.com,1999:blog-78291500138984946462024-03-13T06:53:15.291-07:00See Scooter CookChristinehttp://www.blogger.com/profile/09500250319839450619noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-7829150013898494646.post-21228318285852932552011-01-02T15:24:00.000-08:002011-01-02T15:29:12.191-08:00Asian Noodle Salad Asian Noodle Salad <br />adapted from Jamie Oliver<br /><br />SALAD INGREDIENTS:<br />1 packages linguine noodles, cooked, rinsed, and cooled<br />1/2 to 1 head sliced Napa cabbage <br />1/2 to 1 head sliced purple cabbage <br />1/2 to 1 bag baby spinach<br /> 1 red bell pepper, sliced thin <br />1 yellow bell pepper, sliced thin <br />1 orange bell pepper, sliced thin (if available) <br />1 small bag bean sprouts (also called “mung bean sprouts”)<br /> 3 sliced scallions <br />3 peeled, sliced cucumbers<br /> LOTS of chopped cilantro—up to one bunch<br /> 1 can whole cashews, lightly toasted in skillet<br /><br />DRESSING:<br />Juice of 1 lime <br />8 tablespoons olive oil <br />2 tablespoons sesame oil<br /> 6 tablespoons soy sauce<br /> 1/3 cup brown sugar <br />3 tablespoons fresh ginger, chopped <br />2 cloves chopped garlic<br /> 2 hot peppers or jalapeños, chopped<br /> More chopped cilantro—LOTS<br />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.Christinehttp://www.blogger.com/profile/09500250319839450619noreply@blogger.com0