Kristen's Recipes


Title:   Asian Noodle Salad
Category:   Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian
From:   Talk Chow Play House
1 pckg whole wheat linquine noodles- cooked to al dente, rinsed & cooled
1-2 T olive oil
1/2 head napa cabbage- rinsed and thinly sliced
1/2 head of red cabbage- rinsed and thinly sliced
1 bag (6 oz.) baby spinach- thinly sliced
1 each red, yellow & orange bell pepper- seeded and sliced into thin strips
1 1/2 c bean sprouts- rinsed
1 small bunch cilantro- stems removed and chopped- reserve 1 T for dressing
4 green onions- thinly sliced
2 large cucumbers- peeled, halved and sliced
1 1/2 c sugar snap peas- sliced in half vertically
1 c raw cashews- lightly toasted in a skillet
Juice of 1 lime
8 T olive oil
8 T soy sauce
2 T sesame oil
1/3 c agave nectar
3 T fresh ginger- peeled and chopped
2 garlic cloves- peeled and chopped
2 jalapenos- seeded and chopped
1 T reserved cilantro- chopped
Directions:   Add 1-2 tablespoons of olive oil to cooling noodles to avoid them sticking together.

Mix all prepared vegetables together in a large bowl. Add linguine to vegetables once it has cooled completely.

Mix all dressing ingredients in a blender for 20-30 seconds. Pour dressing over salad and mix to coat evenly. (Add a little more soy sauce after the fact, if you need more punch and

salty flavor.)
Makes:   LOTS