Asian Noodle Salad.

 I used to make a fabulous Chinese Chicken Salad. It was EVERYBODY’s favorite. But they sadly discontinued the dressing… Since I cannot duplicate the dressing, I was happy when I came across this recipe through the Pioneer Woman’s blog. It is very different than the Chinese Chicken Salad, but it satisfies my Asian craving taste buds. : )

Ingredients:

Skirt Steak/Thin Steak

1/2 pkg. Linguine, broken into half, cooked, rinsed, cooled, and tossed with olive oil

1/2 head cabbage

1/3 head purple cabbage

1/2 pkg. Mixed green

1 orange bell pepper

1/3 English cucumber

3 green onions

Salted cashews, chopped

For the Dressing:

1 lime, juiced

1/2 cup olive oil

1/2 cup soy sauce

2 tablespoons sesame oil

1/3 cup brown sugar

2 Tablespoons fresh ginger, minced

2 cloves of garlic, minced

Directions:

1. Fry steak!

       

2. Prep the veggies. 

I use this gadget for slicing cabbage. 

                   

                       

Next, bell pepper.

              

              

Then tomatoes and cucumber.

               

Green onions. Very important.

                 

3. Now let’s make dressing. This is how I squeeze a lime. I roll it on the counter with mild pressure.

Then squeeze it with a fork right into a mason jar.

                

1/2 cup olive oil, 1/2 cup soy sauce, and sesame oil go in.

         

Then add minced ginger and garlic to the jar. This is how I mince ginger.

    First, peel it.

           

  Voila! 

4. Generously toss the salad and the linguine with the dressing.

5. Cut the steak into strips. And place them onto your salad. 

6. Don’t forget to add cashew nuts on top. Delish!