This vibrant and flavorful Asian noodle salad is a recipe you’ll want to make again and again. Inspired by the queen of potluck perfection, The Pioneer Woman, this dish is brimming with fresh vegetables, tender noodles, and a tangy sesame dressing that will have everyone coming back for seconds. If you’re searching for a make-ahead salad that’s both healthy and satisfying, look no further. This Asian noodle salad is about to become your new go-to recipe for gatherings, picnics, or even a light yet fulfilling weeknight meal.
Close-up of Asian noodle salad in a white bowl showcasing noodles, colorful peppers, and spinach.
Why This Asian Noodle Salad Recipe Works
What makes this Asian noodle salad stand out? It’s the perfect balance of textures and tastes. The combination of crisp Napa and purple cabbage, crunchy bean sprouts, and soft linguine noodles creates a delightful mouthfeel. The bright bell peppers and spinach add freshness and color, while the homemade sesame ginger dressing ties everything together with a zesty and savory punch. And just like Pioneer Woman recipes are known for, this salad is designed to feed a crowd. It’s ideal for potlucks, barbecues, or any time you need to serve a large group.
One of the best things about this recipe is how adaptable it is. You can easily customize the vegetables based on your preferences and what you have on hand. Plus, many components can be prepped in advance, making it a breeze to assemble when you’re ready to serve. Inspired by the popular recipes from The Pioneer Woman, this Asian noodle salad recipe takes the essence of delicious, approachable home cooking and elevates it with fresh Asian-inspired flavors.
Ingredients for Asian Noodle Salad
Here’s what you’ll need to create this delicious Asian noodle salad, reminiscent of Pioneer Woman’s style of generous and flavorful cooking:
For the Salad:
- 1 package linguine noodles, cooked according to package directions, then rinsed and cooled
- ½ to 1 head Napa cabbage, thinly sliced
- ½ to 1 head purple cabbage, thinly sliced
- ½ to 1 bag baby spinach, roughly chopped
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- 1 medium orange bell pepper (optional), thinly sliced
- 1 small bag bean sprouts
- 3 scallions, sliced
- 3 cucumbers, peeled and sliced
- LOTS of fresh cilantro, chopped (up to one bunch)
- 1 can whole cashews, lightly toasted in a skillet
For the Sesame Ginger Dressing:
- Juice of 1 lime
- 8 tablespoons olive oil
- 2 tablespoons sesame oil
- 6 tablespoons soy sauce
- ⅓ cup brown sugar
- 3 tablespoons fresh ginger, chopped
- 2 cloves garlic, chopped
- 2 hot peppers or jalapenos, chopped (adjust to your spice preference)
- More fresh cilantro, chopped
Step-by-Step Instructions
Making this Asian noodle salad is straightforward, especially if you do some prep work ahead of time, just like a true Pioneer Woman would to manage a busy schedule!
- Cook the Noodles: Cook the linguine according to package directions. Once cooked, rinse immediately with cold water to stop the cooking process and prevent sticking. Set aside to cool completely.
- Prepare the Vegetables: Wash and chop all the vegetables as directed. Thinly slice the cabbages and bell peppers, roughly chop the spinach and cilantro, slice the scallions and cucumbers.
- Toast the Cashews: In a dry skillet over medium heat, lightly toast the cashews until they are fragrant and slightly golden. Be careful not to burn them. Set aside to cool.
- Make the Dressing: In a small bowl or jar, whisk together all the dressing ingredients: lime juice, olive oil, sesame oil, soy sauce, brown sugar, ginger, garlic, and hot peppers. Taste and adjust seasoning as needed. You can make the dressing ahead of time and store it in the refrigerator for up to 3 days (without cilantro).
- Assemble the Salad: In a large bowl, combine the cooked and cooled linguine noodles, Napa cabbage, purple cabbage, spinach, bell peppers, bean sprouts, scallions, cucumbers, and cilantro.
- Dress and Serve: Just before serving, pour the sesame ginger dressing over the salad. Toss gently but thoroughly to ensure all ingredients are evenly coated. Sprinkle the toasted cashews over the top. Serve immediately or chill for a short time to allow the flavors to meld.
Tips for the Best Asian Noodle Salad
- Make-Ahead Magic: You can prep all the vegetables and make the dressing a day in advance. Store them separately in the refrigerator. This makes assembly quick and easy when you’re ready to serve.
- Don’t Overdress: Start with about ¾ of the dressing and add more to taste. You want the salad to be flavorful but not swimming in dressing.
- Customize Your Veggies: Feel free to add or substitute vegetables based on your preferences and what’s in season. Shredded carrots, edamame, or snap peas would also be delicious additions.
- Protein Boost: To make this salad a main dish, consider adding protein. Grilled chicken, shrimp, or tofu would all be excellent choices.
- Nut-Free Option: If you have nut allergies, simply omit the cashews or substitute with toasted sunflower seeds or pumpkin seeds for a bit of crunch.
- Spice Level: Adjust the amount of hot peppers or jalapenos in the dressing to control the spice level. For a milder salad, remove the seeds and membranes from the peppers or use a milder chili.
Inspired by Pioneer Woman’s Generosity and Flavor
This Asian noodle salad recipe embodies the spirit of Pioneer Woman’s cooking – generous, flavorful, and perfect for sharing. It’s a dish that’s sure to impress at any gathering while being simple enough to make for a family meal. Embrace the fresh flavors and vibrant colors of this salad, and get ready to receive rave reviews!
