Crunchy Thai Salad with Ginger Lime Dressing
adapted from Jamie Oliver and Ree Drummond, photos by Anne Strawberry
Salad:
1/2 package cooked & cooled linguine or fettuccine noodles
1 head thinly sliced cabbage (combine a few types or just use whichever type you have on hand)
2 big handfuls baby spinach
1 bag of bean sprouts
6 scallions, thinly sliced
1 bunch chopped cilantro (remove the stems)
1 cup chopped bell peppers- I like the mixed bag of mini peppers from Costco
1 cucumber, peeled and chopped
1/4 cup raw cashews, toasted
1 handful of snap peas, if available
Combine all ingredients in a large bowl.
Ginger Lime Dressing:
Juice of 1 lime
4 tablespoons olive oil
1 tablespoons sesame oil
3 tablespoons soy sauce
3 tablespoons brown sugar
1 tablespoon fresh ginger, chopped
2 cloves chopped garlic
1 jalapeño, chopped (remove the membranes and seeds for milder dressing, or add it all for some great heat!)
Put all ingredients in a screw-top jar and shake to combine.
When you're ready to serve this salad, toss it with the dressing and eat immediately. Enjoy!
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