Monday, 14 July 2008

Asian Noodle Salad

Salad Ingredients:
1 package Linguine Noodles, Cooked,
   Rinsed, And Cooled
1 small head of cabbage
1/2 bag Baby Spinach
1 whole Red Bell Pepper
1 whole Yellow Bell Pepper
1 whole Orange Bell Pepper
1 bag Bean Sprouts
bunch of chives
1 whole Cucumber peeled
Handful of whole Cashews, lightly
   toasted in skillet

For the Dressing:
2 whole Limes, peeled
8 Tablespoons Olive Oil
8 Tablespoons Soy Sauce
2 Tablespoons Sesame Oil
1/3 cup Brown Sugar
3 Tablespoons Fresh Ginger Chopped or 2 teaspoons of ginger paste
2 cloves Garlic
2 whole small Hot Peppers Or Jalapeños


  • Run cabbage, spinach and peppers through food processor on chop.  Hand squeeze excess liquid out.
  • Hand mix food processor ingredients together with bean sprouts, chopped chives and a chopped cucumber.
  • Place all dressing ingredients in a rinsed food processor and let it whirr.  Note: dressing keeps for up to three days before serving.
  • Serve cold with freshly toasted cashews and then top with dressing.