I’ve posted this salad before, but it’s such a good one, AND I took a better photo of it this time. It needed a repeat:) It is such a standout salad at any gathering. The colors are beautiful, and the salad is so fresh, and light. You could turn it into a main dish item by adding the meat from a rotisserie chicken, or maybe some grilled shrimp over the top. Yummy!! Again, thanks to my sister-in-law Susan who introduced me to this salad. And also to Mr. Jamie Oliver (The Naked Chef) who first posted it. I used rice noodles this go around, but it turns out just as lovely using linguine noodles as well. I had a bit left over and I was worried it would be a yucky mess the next day, but Emma claimed it tasted better the second day. So the verdict is the salad is awesome freshly made, and it’s amazing after a Fast Sunday at church. And I’m sure it had nothing to do with the fact that we were STARVING right after church:) Enjoy!!
1 lb. of linguine pasta cooked or 1 lb of rice noodles (For rice noodles a quick minute or two in boiling water should soften them up sufficiently.
In a really large bowl ( I love my IKEA honking huge silver bowl) add:
1 head Napa cabbage chopped
peppers sliced (A combination of red, yellow, and orange is best. You know it’s all about the presentation!)
matchstick carrots if you don’t have colorful peppers
fresh bean sprouts
a bunch of green onions sliced
some cucumbers sliced
1 bunch of cilantro chopped or a lot of chopped fresh basil (Basil is best!)
sliced water chestnuts
a few big handfuls of baby spinach (you can add more or less of this to stretch the salad)
Any of the veggies can be adjusted to your liking. If you don’t have something don’t worry. Just improvise or add a little more of something else. Once the noodles are cool toss them in the bowl with all the veggies.
1 c. olive oil
3/4 c. rice wine vinegar
1 T. soy sauce
1/2 c. sugar
1/2 t. sesame oil (optional)
1/2 t. ground ginger
Toss the salad all together and make all sorts of yummy sounds! Sprinkle a handful or two of chopped peanuts, or sugar glazed almonds. Taste it. I usually add a little more sugar, but it’s up to you.