Pioneer Woman Asian Noodle Salad Recipe
A cold noodle salad with crisp vegetables and a bold dressing is hard to say no to!The sesame-soy dressing clings to the noodles, soaking into every strand for the best balance of salty, sweet, and tangy.Fresh cilantro and green onions add brightness, while toasted sesame seeds give a nutty, aromatic finish.I like to slice the veggies thin so they blend well with the noodles instead of overwhelming the dish.A handful of crushed peanuts or cashews on top seals the deal with an extra layer of crunch!
Ingredients
- 1 lb Spaghetti
- 1 cup Carrots shredded
- 1 cup Bell Peppers sliced
- 1 cup Bean Sprouts
- 1 cup Cucumbers sliced
- 1 cup Scallions sliced
- 1/2 cup Cilantro chopped
- 1 cup Napa Cabbage shredded
- 1 cup Purple Cabbage shredded
- 1 cup Kale chopped
- 1/2 cup Peanuts chopped
- 1/2 cup Soy Sauce
- 1/4 cup Rice Vinegar
- 1/4 cup Sugar
- 1/4 cup Olive Oil
- 3 tsp Ginger minced
- 3 tsp Garlic minced
Instructions
- Bring a pot of water to a boil, and cook the spaghetti according to the package directions.
- Drain the pasta, rinse it under cold water, and set it aside to cool.
- Mix together the cooked spaghetti, carrots, bell peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage, and kale in a large bowl.
- In a separate bowl, whisk together soy sauce, rice vinegar, sugar, olive oil, ginger, and garlic to make the dressing.
- Pour the dressing over the noodle and vegetable mixture, and toss everything together until well coated.
- Add the chopped peanuts to the salad for a crunchy finish.
- Toss everything once more before serving.
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