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Ingredients Jump to Instructions ↓

  1. Salad

  2. 1 package linguine or cellophane noodles*, cooked, rinsed, and cooled

  3. 1/2 to 1 head sliced Napa cabbage

  4. 1/2 to 1 head sliced purple cabbage

  5. 1/2 to 1 bag baby spinach

  6. 1 red bell pepper , sliced thin

  7. 1 yellow bell pepper , sliced thin

  8. 1 carrot , grated

  9. 1 small bag bean sprouts (also called " mung bean sprouts")

  10. 3 sliced scallion s

  11. 3 peeled, sliced cucumber s

  12. Sliced mango

  13. Carrot s, cut into matchsticks

  14. LOTS of chopped cilantro

  15. 1 cup cashew s or peanuts, lightly toasted in skillet and coarsely chopped Dressing

  16. Juice of 1 lime

  17. 4 tablespoons canola oil

  18. 1-2 teaspoons sesame oil

  19. 4 tablespoons soy sauce

  20. 1/4 cup brown sugar

  21. 3 tablespoons fresh ginger , chopped

  22. 2 cloves chopped garlic

  23. 1 jalapeno , chopped

  24. More chopped cilantro -LOTS

Instructions Jump to Ingredients ↑

  1. Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.

  2. Dressing keeps up to three days before serving, WITHOUT cilantro.

  3. *For cellophane noodles:

  4. Soak noodles in cold water to cover until pliable, about 15 minutes, then drain in a colander. Cut noodles in half or quarter with kitchen shears.

  5. Cook noodles in boiling water, uncovered, stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again, then spread out on paper towels and pat dry.

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