Salad Ingredients
1/2 pound Linguine, prepared and cooled
1/4 head each green and purple cabbage, shredded
1/2~ 10 oz bag fresh baby spinach
1 whole each red, yellow, and orange bell pepper, thinly sliced
1 c fresh bean sprouts (a.k.a Mung bean sprouts)
1 c fresh cilantro, coarsely chopped
3 scallions, diced
Red pepper flake, to taste
Asian Ginger Dressing Ingredients
1/3 c olive oil
1/3 c soy sauce
1/3 c rice vinegar
1/4 c brown sugar
2 T sesame seed oil
3 T fresh ginger, minced
2 cloves garlic, minced
Juice of 1 lime
Mix salad ingredients together in large bowl. Whisk dressing ingredients together and pour over salad. Toss thoroughly with tongs to combine and serve immediately. Serves 2.
Chef's Note: If preparing ahead, individually pack vegetables and refrigerate up to two days. Dressing may be stored for three days in refrigerator.
If you think you would enjoy an overly detailed step-by-step tutorial of how to prepare this salad, visit The Pioneer Woman Cooks.
Xiexie!
Yum. Sounds tasty! I have another Asian salad that I make (which Shawn loves) but I might have to add this into the mix.
ReplyDeleteShawn gave the link a "like" from facebook so I say, go for it! It's a great way to eat fresh veggies and will be a wonderful salad on a hot summer day.
ReplyDeleteI didn't add as many veggies as PW but her salad serves 6 and I was only making this for me and Dan and baby J. I also added rice vinegar to the dressing ingredients because I LOVE it. If you make this, do not leave out the vinegar.
As a time saver, you can prepare the pasta and chop all the veggies way ahead and store them in the fridge. Then just dump them in a bowl and toss with the dressing... instant dinner. :)
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