Or maybe this is your new summer entertaining BFF? Look at all the luscious, colorful and crispy veggies that go into this - this salad is so beautiful and so giant and so easy to make, you'll be looking for excuses to throw it together. It's also forgiving - don't like one ingredient? Sub another! LOVE another? Add more! Want to add a protein? Go crazy - baked seasoned tofu cut into cubes would be spectacular, as would shredded poached chicken breast or rotisserie chicken meat. Invite a gaggle of friends over and enjoy the crispy, chewy, sweet & tangy goodness al fresco. You can thank me later.
Asian Noodle Salad (adapted from The Pioneer Woman)
For the salad:1 lb. linguine noodles (feel free to amp up the nutrition and use whole wheat), cooked, rinsed and cooled 1/2 large head napa cabbage, sliced thinly 1/2 large head purple cabbage, sliced thinly 1 (5 oz.) bag of baby spinach 1 red bell pepper, sliced thinly 1 orange bell pepper, sliced thinly 1 bag of bean sprouts 1 bunch cilantro, roughly chopped 5 scallions, thinly sliced 1 European cucumber, halved lengthwise and sliced into 1/2-inch pieces 12 oz. unsalted cashews, dry-toasted in a skillet
For the dressing:Juice of 1 lime 8 T. extra-virgin olive oil 8 T. low-sodium soy sauce 2 T. sesame oil 1/3 c. brown sugar, unpacked 3 T. fresh ginger, chopped finely 2 cloves garlic, minced
Combine the salad ingredients in a very large bowl (I used my giant All-Clad roasting pan). Wisk the dressing ingredients together and pour them over the salad. Toss (hands are best here - ask L. what I always say? "A good cook always uses her hands!"). Adjust seasonings and serve.