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Birthday Party Asian Noodle Salad Recipe

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This recipe for Birthday Party Asian Noodle Salad, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Johnson


1 package (1 lb) Linguine noodles, cooked, rinsed and cooled.
1/2 head Napa Cabbage, thinly sliced (I used less)
1/2 head purple cabbage, thinly sliced (I used less)
1/2 bag baby spinach
1 each of red, yellow, and orange peppers, sliced thin
1 bag bean sprouts(Mung bean sprouts)
Chopped cilantro, up to one bunch (I served on the side)
3 whole scallions, sliced
3 whole cucumbers peeled and sliced (I used less)
Cashews, chopped or whole

1 whole lime, juiced
1/2 cup olive oil
1/2 cup soy sauce (I used reduced sodium)
2 or 3 Tbsp sesame oil
1/3 cup packed brown sugar
3 Tbsp minced fresh ginger (I used 2 T.)
2 cloves garlic, minced
2 whole jalapeņos, seeded and minced (I used one)
Chopped cilantro (I didn't add to dressing)

Mix dressing well and refrigerate. Toss sliced veggies with noodles and pour dressing over the noodles when ready to serve. Adjust amount of veggies to suit your taste. Sprinkle on cashews and/or cilantro, or not...

Personal Notes:
Personal Notes:
This recipe is from the Pioneer Woman website, but we served it at the monthly birthday party in my home. What wonderful memories I have of eating this salad and sharing lots of laughter and sometimes tears together with my sisters.




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