On some days I ate a basic tossed salad with lettuce or spinach as the base, topped with carrots, cucumbers, tomatoes and sometimes alfalfa sprouts (I love those things, but they go bad quickly) or raw cabbage. One day I used a coupon for Wendy's to purchase a BLT Cobb Salad, minus the bacon. That salad lasted me two days.
But you know I had to plunder through my Pinterest boards and finally try a recipe I've been waiting to try for a long time - the Asian Noodle Salad courtesy of the Pioneer Woman.
That salad was soo good! Seriously, I'm now turned on to Napa cabbage because of this recipe and I won't look back. The only tedious part was the major prepwork but what I did was prep all the veggies and place them separately in individual sandwich bags. That way as I made this salad (or others) I could quickly grab the produce I wanted.
What you'll need for this dish:
- Assorted bell peppers
- Napa cabbage
- Red cabbage
- Bean sprouts
- Spring onions
- Pasta noodles
- Serrano peppers
- Brown sugar
- Sesame oil
- Olive oil
- Soy sauce
- Lime juice
- Everything, except I only used red bell peppers and added carrots.
There's a lot of chopping involved for this dish, but the salad is just that good. And the Pioneer Woman is right - the dressing makes this dish sing!