Recipe from: Laura Watson
SALAD INGREDIENTS:
1/2 package Linguine Noodles, 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)
Up to 1 bunch cilantro, to taste, chopped fine, reserve 1/4 c. for dressing
3 whole green onions, Sliced
3 whole Cucumbers Peeled And Sliced
1 can (10 Oz.) Whole Cashews, Lightly Toasted In Skillet
3 Tbsp. sesame seeds toasted in butter til lightly brown
1 can mandarin oranges, drained
1-2 chicken breast,cooked & shredded
_____
Dressing
1 whole Lime, Juiced (I discard the peel & use the whole lime)
8 Tablespoons Olive Oil
8 Tablespoons Soy Sauce
2 Tablespoons Sesame Oil
1/3 cup Brown Sugar
3 Tablespoons Fresh Ginger Chopped
2 cloves Garlic Chopped
2 whole Hot Peppers Or Jalapeno's, Chopped
1/4 cup Cilantro (use 1/4 c. more if you love cilantro)
Mix salad ingredients together. Blend dressing ingredients together in blender. Pour over salad last minute. Mix with tongs or clean hands and serve .
Important notes I've learned from making this salad.
This recipe makes a TON. Take out a portion of the salad that you know will get eaten up and add the dressing only to what you will eat. Add the dressing last minute. Once the dressing is on the salad, in a few hrs. it will be kinda soggy so it does not make a good leftover.
If you’re making the dressing ahead of time, do not add the cilantro. I just make the dressing, keep it in a jar, then throw in the cilantro at the last minute and give it a good shake. If you add the cilantro ahead of time, it’ll be a wilty mess. Dressing keeps for up to three days before serving, without cilantro.
SALAD INGREDIENTS:
1/2 package Linguine Noodles, 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)
Up to 1 bunch cilantro, to taste, chopped fine, reserve 1/4 c. for dressing
3 whole green onions, Sliced
3 whole Cucumbers Peeled And Sliced
1 can (10 Oz.) Whole Cashews, Lightly Toasted In Skillet
3 Tbsp. sesame seeds toasted in butter til lightly brown
1 can mandarin oranges, drained
1-2 chicken breast,cooked & shredded
_____
Dressing
1 whole Lime, Juiced (I discard the peel & use the whole lime)
8 Tablespoons Olive Oil
8 Tablespoons Soy Sauce
2 Tablespoons Sesame Oil
1/3 cup Brown Sugar
3 Tablespoons Fresh Ginger Chopped
2 cloves Garlic Chopped
2 whole Hot Peppers Or Jalapeno's, Chopped
1/4 cup Cilantro (use 1/4 c. more if you love cilantro)
Mix salad ingredients together. Blend dressing ingredients together in blender. Pour over salad last minute. Mix with tongs or clean hands and serve .
Important notes I've learned from making this salad.
This recipe makes a TON. Take out a portion of the salad that you know will get eaten up and add the dressing only to what you will eat. Add the dressing last minute. Once the dressing is on the salad, in a few hrs. it will be kinda soggy so it does not make a good leftover.
If you’re making the dressing ahead of time, do not add the cilantro. I just make the dressing, keep it in a jar, then throw in the cilantro at the last minute and give it a good shake. If you add the cilantro ahead of time, it’ll be a wilty mess. Dressing keeps for up to three days before serving, without cilantro.
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