Thursday, February 28, 2013

Colorful Asian Salad

This salad is amazing.  It also requires a lot of ingredients so unfortunately I don't make it as often as I want to - mainly because I have no time for ingredient-rich recipes.

However, every once in a while I crave it and after making it I realize - I should make this more often.  It is a recipe I found on the Pioneer Woman (original recipe here) and even she claims it to be her all-time favorite.  Frankly, I don't blame her. 

This  recipe is slightly adjusted from the original and is good for 6 people, or 4 very hungry ones.

You will need: 
1/2 a pack of spaghetti or linguine pasta, cooked, rinsed and cooled 
1/2 a purple cabbage, sliced and washed 
2 bunches spinach, roughly chopped
1 red pepper, sliced thin
1 yellow pepper, sliced thin
1 orange pepper, sliced thin
1/2 a bag of bean sprouts (found in vegetable section)
1 bunch cilantro, chopped 
4 spring onions, chopped
3 whole cucumbers, cored and sliced
1 cup cashews, dry toasted (you can go up to 2 cups if you want some extra crunch)

For the dressing: 
Juice of 2 limes
8 tablespoons olive oil
8 tablespoons soy sauce
2 tablespoons sesame oil
1/3 cup brown sugar
2  tablespoons fresh ginger
3 cloves garlic
1 green chili
1/2 bunch of cilantro

The instructions are tricky so pay attention.

Mix all salad ingredients together.

For dressing, I like to use one of those handheld blenders and emulsify the heck out of it.  The dressing is so delicious you will want to make extra and just keep it in your fridge.

This salad is so colorful, so refreshing, so different.  You will want to make it time and time again.

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