Eat the rainbow in this delicious Asian Noodle Salad. It’s colorful, satisfying, healthy and customizable to your taste.
Happy Friday! I have a delicious salad that’s fresh, colorful and healthy too! It’s make-ahead, can be customized to your taste, scaling it up or down, and would be a hit at your potluck.
Look at all these colorful veggies. . .like eating a rainbow! If you’re not crazy about kale, this salad is a great way to eat it as the dressing softens it, making it palatable. To cut down on prep, I used part of a bag of ready-to-eat kale salad, giving it an additional chop. The peppers in this Asian salad are sweet, not hot, and are a miniature version of bell peppers, with fewer seeds but sweeter.
Asian Noodle Salad, Serves 12 or more
adapted from Pioneer Woman
8 ounces thin spaghetti
8-ounce bag julienne/shredded carrots (about 1 1/2 cups)
6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
1 English cucumber, halved and sliced
3 scallions, sliced
1/2 of a bunch fresh cilantro, chopped
1/2 head (or more) purple / red cabbage, sliced
1/2 head (or more) Napa or green cabbage, sliced
1/2 bunch kale, leaves torn off the stalks and shredded
2 cups peanuts, roughly chopped, some reserved for garnishing on top of salad
Sesame seeds, optional
1/2 cup olive oil
1/3 cup low-sodium soy sauce
1/4 cup oyster sauce (don’t omit!)
1/4 cup rice wine vinegar
1/4 cup brown sugar
3 tablespoons chopped fresh ginger
2 tablespoons sesame oil (I used toasted sesame oil but either is fine)
2 to 3 cloves garlic, chopped
To make dressing:
Add olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic to a pint jar with a lid. Shake well to mix.
Cook spaghetti (or noodles of choice) according to the package directions. Drain.
While noodles are warm, toss with some of the dressing so they readily absorb the flavor and to prevent them from sticking together.
To assemble, mix together noodles, carrots, peppers, cucumbers, scallions, cilantro, cabbage and kale. Add the peanuts and toss together with remaining dressing. Transfer to a large platter or bowl. To serve, sprinkle with reserved chopped peanuts and sesame seeds.