it’s hot. i don’t know about where you live, but here in texas, we are approaching almost two week’s worth of officially oppressive 100 degree (and above) weather. i made the bad decision to bake a cake at 5:00 o’clock in the afternoon the other day. i learned my lesson. no more cooking inside until this passes. i boiled the noodles for this salad at 8:00 o’clock in the morning and that’s the last of it. it’s officially salad weather. and this is a doozy. i found it on the pioneer woman‘s website, where she gleened it from jamie oliver. she says it’s her favorite salad ever. ever. ever. and i have to concur. this is one sweet salad. i love the pasta to veggie ration. as i’ve said before, this is how i justfy eating lots of pasta. the ratio between pasta and veggies needs to be at least 1:1.
this is a versatile salad in that you could swap out the veggies for what you preferred or just what you had on hand. but please don’t leave out the cilantro. it was made for a salad like this. so cool and refresing. oh, and don’t leave out the brown sugar in the dressing, as the pioneer woman points out. it needs it to balance out the other ingredients in the dressing. otherwise, it is too bitter and completely unenjoyable. i mean, don’t even bother, ya know?
don’t you feel healthier just looking at all those veggies? i love napa cabbage. i don’t use it enough. how about you?
you could use any pasta you prefer. i had fettucine so that’s what i used. i also added some cashews. just a few. as a treat. peanuts or almonds would also work well.
asian noodle salad (makes a ton)
adapted from the pioneer woman and jamie oliver
1-8 ounce package pasta-cooked al dente, drained and rinsed (if made ahead of time, be sure to add a bit of oil to them to prevent fro sticking together)
1/2 head napa cabbage, sliced thinly
1/2 head purple cabbage, sliced thinly
several large handfuls of baby spinach
1 bell pepper (red, yellow, or orange) thinly sliced
1 small bag bean sprouts (i did not use these because i hate them more than life itself…)
2 scallions, thinly sliced (green and white parts)
1 cucumber, chopped or sliced as you like
1/2 bunch cilantro, chopped
juice of 1/2 lime
4 tbsp olive oil
1 tbsp sesame oil
3 tbsp soy sauce
3 tbsp brown sugar
1 1/2 tbsp fresh ginger, finely chopped
1 clove garlic, finely chopped
1 jalapeno, finely chopped (seeds and ribs removed for minimal heat if you prefer)
more cilantro, chopped
1 cup cashews, peanuts, or almonds (optional)
prepare noodles and set aside. mix together salad ingredients in a very large bowl. whisk dressing ingredients together in a separate bowl and pour over noodles. add nuts, if using, toss to combine. mix salad and noodles with dressing together. can be made ahead of time but is best eaten within 24-48 hours.