Last week when I posted the BLT Salad I mentioned that salads are blah. They’re not something I crave or find particularly satisfying. When I write about chocolate I get really excited, but salad posts are more difficult to become inspired by. It’s really got to be jazzed up and flavorful. This one is worth trying, a must make salad next time you have company over. It tastes phenomenal, it’s healthy and it’s totally adaptable.
Ree makes hers with linguine and calls it Asian Noodle Salad but we always skip the pasta because it just isn’t necessary. The key is in the dressing, it’s fabulous. As for the salad ingredients, it’s really your call. I usually buy whatever peppers are on sale, the red and orange are great for color but if they’re $3.99 each then green will do. I’ve done purple cabbage and green, both are good. Throw whichever ingredients you want in, douse it in the dressing and it will be perfect.
Here's what you'll need
Start off with 8 tablespoons olive oil
Add to that 8 tablespoons soy sauce
And 2-3 tablespoons sesame oil. I think we went with 3
Add in the brown sugar. Plop.
Add the juice of 1 lime. Please excuse my nub of a thumb nail, I broke it tying my shoe.
In goes the chopped jalapenos. Don't worry it's not hot! Fun fact: the heat comes from the seeds and ribs.
Here is the ginger and the garlic
And now the cilantro. Phew…that should be everything
Now for the salad ingredients. Spinach first…
Now the cabbage. Truth be told, purple would have been prettier
Add the cilantro
We went with a red and a green bell pepper
Then the cucumbers. I love cucumbers!!
Toss. Add your cashews LAST
All done!
Ingredients:
For the Salad:
½ head sliced napa cabbage, or more to taste
½ head sliced cabbage, or more to taste
½ bag baby spinach, or more to taste
1 whole red bell pepper, sliced thin
1 whole green bell pepper, thinly sliced
chopped cilantro, up to 1 bunch, to taste
1 cucumber peeled and sliced
1 cup or so whole cashews
For the Dressing:
1 lime, juiced
8 tablespoons olive oil
8 tablespoons soy sauce
2 tablespoons (up to 3 tablespoons) sesame oil
⅓ cups brown sugar
3 tablespoons fresh ginger, chopped
2 cloves garlic, chopped
2 whole jalapenos, ribs and seeds removed and chopped
chopped cilantro
Directions:
Mix salad ingredients together. Add the cashews right before serving so they stay crunchy. Whisk dressing ingredients together and pour over salad. Mix with tongs. Note: dressing keeps for up to 3 days before serving, without cilantro.
Source: adapted from The Pioneer Woman
