Summer Noodle Salad with Soy-Ginger Dressing
Ready in 40 Mins
Serves 6 People
INGREDIENTS
1 box of Scratch Pasta Semolina Pappardelle, Cooked, Rinsed, And Cooled
1/2 head Sliced Napa Cabbage, Or More To Taste
1/2 head Sliced Purple Cabbage, Or More To Taste
1/2 bag 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
For the Dressing:
1 whole Lime, Juiced
8 tbsp. Olive Oil
8 tbsp. Soy Sauce
2 tbsp. (up To 3 Tablespoons) Sesame Oil
1/3 c. Brown Sugar
3 tbsp. Fresh Ginger Chopped
2 cloves Garlic, Chopped
2 whole Hot Peppers Or Jalapenos, Chopped
Chopped Cilantro
1. 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.
