Your New Summer Potluck BFF: Asian Noodle Salad

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 spinach1 red bell pepper, sliced thinly

1 orange bell pepper, sliced thinly1 bag of bean sprouts1 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.

Serves 12.

© 2012, Sarah A.O. Isenberg. All rights reserved.