Tuesday, September 7, 2010

A PW recipe for you to try...

If you don't already check out the Pioneer Woman blog, you should. If not for her amazing (albeit mostly unhealthy) recipes, then for her quirky personality and picturesque photos of the Oklahoma countryside. My sister and I are both big PW fans  - most recently she has recommended I try the Pioneer Woman's Simple Sesame Salad, and I'm a huge fan of PW's macaroni & cheese. But, I have to say one of her best recipes, in my opinion, is one of the healthier ones - Asian Noodle Salad. It is both spicy and sweet and super delicious! I made this to PW's exact directions about 9 months ago and it lasted me quite a while, as I ate if for lunch and dinner for about a week! But the last few times I've made it I've had it more as a side salad and have omitted the noodles and a few of the accoutrements. Like any salad, go ahead and add whatever toppings you want and omit anything you don't like - just please don't leave out the napa cabbage or mess with the dressing!

Try it for yourself, you won't be disappointed:

Pioneer Woman's Asian Noodle Salad

  • 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
  • ½ heads Sliced Napa Cabbage, Or More To Taste
  • ½ heads Sliced Purple Cabbage, Or More To Taste
  • ½ bags Baby Spinach, Or More To Taste
  • 1 whole Red Bell Pepper, Sliced Thin
  • 1 whole Yellow Bell Pepper, Sliced Thin
  • 1 whole Orange Bell Pepper, Thinly Sliced
  • 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
  • Chopped Cilantro, Up To 1 Bunch, To Taste
  • 3 whole Scallions, Sliced
  • 3 whole Cucumbers Peeled And Sliced
  • 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
  • _____
  • 1 whole Lime, Juiced
  • 8 Tablespoons Olive Oil
  • 8 Tablespoons Soy Sauce
  • 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
  • ⅓ cups Brown Sugar
  • 3 Tablespoons Fresh Ginger Chopped
  • 2 cloves Garlic Chopped
  • 2 whole Hot Peppers Or Jalapenos, Chopped
  • Chopped Cilantro

Preparation Instructions

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving, without cilantro.

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