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Daily Rebecca

dishing up a little bit of everything

Asian Noodle Salad

The Pioneer Woman has done it again!  A delicious recipe that has had me raving for the past two days.  In fact, it’s 10:30pm and I’m eating another bowl of it right now because I can’t help myself!

This salad is the perfect summer lunch or dinner.  We paired it with some grilled chicken just to add protein and make it a dinner, but it’s quite filling on it’s own and packs a protein crunch if you remember to include the cashews which I forgot!

I’d suggest making it exactly how it’s written because it was divine, but if you can’t stand cilantro or any one of the other ingredients I suppose you could leave it out, but don’t mess with the dressing!

Oh the dressing.

The delicious, delectable dressing.

Yum.

Also, don’t freak out about the 2 jalepeno peppers called for.  You don’t get too much heat from them.  Seriously.

Just don’t touch your eyes or nose for at least 3 days after mincing those bad boys up.  Trust me on this.

Lastly, make this.  Like as soon as possible.

You won’t regret it!

Asian Noodle Salad
From The Pioneer Woman

Please note that this recipe makes a TON of salad.  So unless you’re bringing it to a party or don’t mind eating it all week like me, you may want to half it.

This is the bowl I’m eating right now!  Yes, I stopped to take a picture of it :)

 

5.0 from 1 reviews
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Asian Noodle Salad
Author: 
Recipe type: Main Dish/Asian
 
Ingredients
  • 1 package Linguine Noodles, Cooked, Rinsed, And Cooled (I used whole wheat)
  • ½ head Sliced Napa Cabbage, Or More To Taste (I used regular green cabbage)
  • ½ head Sliced Purple Cabbage, Or More To Taste
  • ½ 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 (I forgot these but think they would be divine)
  • Toasted Sesame Seeds (optional garnish)
  • FOR THE DRESSING:
  • 1 whole Lime, Juiced (I used 1.5 limes because I had an extra half laying around)
  • 8 Tablespoons Olive Oil
  • 8 Tablespoons Soy Sauce (Do your heart a favor and use low sodium soy sauce!)
  • 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
  • ⅓ cup Brown Sugar
  • 3 Tablespoons Fresh Ginger Chopped (fresh ginger is a must - don't even THINK about subbing powder or some nonsense. Check out the original recipe for tips on using fresh ginger.)
  • 2 cloves Garlic, Chopped
  • 2 whole Hot Peppers Or Jalapenos, Chopped
  • Chopped Cilantro (I didn't add it here because I put it all in the salad)
Instructions
  1. Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs and serve on a platter.
  2. Moan and groan about how good it is.
  3. Don't laugh, just do it :)
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Winter Minestrone

This soup was awesomesauce!  For real.

I was worried it might taste “too healthy”.

You know how that is…too bland, too much “green flavor” and not enough richness.

But this soup was delicious.

I totally give it an A+.

In fact, I talked about it for like an hour after dinner last night.  Because I’m a total food-nerd and I can’t help myself.

It’s low-sodium, totally vegetarian (vegan in fact!) and pretty much a big, warm grandma hug in a bowl.

One last thing before I share the recipe…

I came across this soup on one of my fave food blogs, Eats Well With Others.  Joanne has such spunk and personality that I want to fly to New York City and cook and eat with her for a whole weekend.  Her blog is a great mix of creative, healthy vegetarian food, sinfully delicious desserts and her fun adventures in dating, running and medical school.

Plus, she was gracious enough to leave a comment here on ye ole blog when I made her Pink Lady Cupcakes.  Cause she’s not to big and fancy to take time for those kinds of things

Ok, ok, here’s the details on the soup!

Winter Minestrone
adapted from Good Food Magazine via Eats Well With Others
  winter minestrone

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Winter Minestrone
Author: 
Recipe type: Main Dish/Vegetarian
 
Ingredients
  • 1 tbsp olive oil
  • 6 medium carrots, roughly chopped
  • 1 large red onion, coarsely chopped
  • 1 head of garlic, cloves peeled (The whole head! Then mince the cloves)
  • 1 large bunch swiss chard, leaves roughly chopped and stalks sliced
  • 28 oz canned diced tomatoes (I used Trader Joe's low sodium)
  • ½ head cabbage, heart removed and leaves cut into strips
  • 1 15 oz can cannellini beans
  • 4 cups vegetable broth, boiling (I used Naturally Preferred Organic Vegetable Broth and I highly recommend it. I'm pretty sure some of the awesome richness came from using a quality veggie stock)
  • Salt and black pepper, to taste
  • Freshly grated parmesan, for serving (optional)
Instructions
  1. Heat the olive oil in a large saucepan and slowly fry the carrots and onion. This will take about 20 minutes but it's worth it - the slow cooking gives a lovely taste. Add the garlic and chard stalks and stir to prevent sticking. Stir in the tomatoes and cook for 10 minutes or until reduced.
  2. Add the Swiss chard leaves, the cabbage, the beans, and the boiling stock. Bring to a boil, then reduce the heat. Simmer for 30 minutes. Pour in more stock if needed (mine didn't).
  3. Serve hot with Parmesan or no cheese at all since the soup is amazing on it's own!
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