Amazing Asian Noodle Salad

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This salad really is amazing! (The picture is not the best–you’ll have to just trust me!) It is full of delicious healthy veggies and sooo tasty! I have seen the recipe on several sites, including the great, “Kitchen Cafe”. It is a Jamie Oliver recipe (you know the cool English guy with the funky hair–I saw an advertisement for his new show about using home grown vegetables). This is perfect for summer! Don’t be afraid of the long ingredient list–it is worth the effort! **Also, only put the dressing on the amount you want to eat right away. You can store the salad and dressing separatelyfor a couple days in the fridge.

Asian Noodle Salad
adapted from Jamie Oliver

submitted by Melanie

1 packages linguine noodles, cooked, rinsed, and cooled–(I used whole wheat spaghetti)
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 small bag bean sprouts (I left these out)
3 sliced scallions
1 peeled, sliced cucumber ( you could use more)
chopped cilantro-to taste (I only used a little)
1 can whole cashews, lightly toasted in skillet
Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
Mix together salad ingredients in LARGE bowl. Whisk together dressing ingredients and pour over salad. Mix with tongs and serve in a big bowl or platter


  1. Melanie says

    Oooh, just seeing it on your blog makes me want to make it again. It is so healthful and delicious!!

  2. Juliann says

    This salad is CRAZY delicious!! I love it and although I forgot the cashews until I just packed away all the leftovers, and the jalepenos burned my fingers and lip, I will be making this one again and again. I also added a rotisserie chicken to plump up the protein. Thanks for sharing it.

  3. Brittany says

    Made this for dinner tonight and we loved it! I had to sub some things too and it was still amazing. I added chicken breast to ours and we had it for our main course. Yummy and felt good eating all those veggies!

  4. Stacey Thompson says

    I am making this for our book club and serving 20. Can you tell me how many you think this recipe will serve?

    Thanks so much!

    P.S. The picture is beautiful and I am so excited to try this!

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