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Asian Noodle Salad

Asian Noodle Salad
Prep Time
30 min
Cook Time
10 min
Yields
6 servings

This salad is complete with thin spaghetti, cucumbers, two kinds of cabbage, kale and chopped peanuts.

You might also like these Dinner-Worthy Salads Without Lettuce.

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ingredients

Salad

8
oz thin spaghetti
1
(8-oz) bag carrots julienne/fine-cut carrots (about 1 ½ cups)
1
(6-oz) bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
1
(4-oz) bag bean sprouts (about 1 cup)
3
English cucumbers, peeled and sliced
3
scallions, sliced
Up to 1 bunch fresh cilantro, chopped
½
head or more napa cabbage, sliced
½
head or more purple cabbage, sliced
½
bunch bunch kale, leaves torn off stalks and shredded
2
cups peanuts, chopped

Dressing

½
cup olive oil
cup low-sodium soy sauce
¼
cup oyster sauce
¼
cup rice wine vinegar
¼
cup brown sugar
3
Tbsp chopped fresh ginger
2
Tbsp sesame oil
3
cloves garlic, chopped
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directions

Step 1

Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.

Step 2

Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.

Step 3

Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.

Step 4

Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It’s a very organic process.

Step 5

Transfer to a large platter and serve.

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