Asian Noodle Salad

*this recipe makes a lot of servings (I got 8 large servings)

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1 package rice noodles, cooked, rinsed, dried and cooled (prepare according to directions on package)

½ head nappa cabbage, sliced

½ head red cabbage, sliced

½ bag baby spinach

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

3 scallions, sliced

2 peeled cucumbers, diced

2 handfuls cilantro, chopped


Mix together the salad ingredients.  Whisk together the dressing (recipe below) ingredients and pour over salad just before serving.  Mix salad with tongs. Serve and enjoy.


*I sliced and chopped all my ingredients ahead of time and stored them in separate, individual storage bags and containers.  I then would mix the ingredients just before serving so the vegetables wouldn’t get soggy.



Asian Style Dressing


Juice of 1 lime

8 tablespoons olive oil

3 tablespoons sesame oil

8 tablespoons soy sauce

1/3 cup brown sugar

3 tablespoons chopped ginger

2 cloves garlic, minced

2 hot peppers (small, thin, red peppers) or jalapenos, chopped

Chopped cilantro


If serving the dressing immediately, whisk all the ingredients together.  If reserving some dressing for later, mix all the ingredients excluding the cilantro.  The dressing will last up to 3 days without the addition of the cilantro.  Add cilantro to the reserved dressing just before serving.