This colorful Asian noodle salad recipe celebrates the vibrant colors of fresh and crunchy veggies, tossed with the perfect amount of noodles and an absolutely irresistible soy-garlic dressing.
As of this week, the internet is officially exploding with apple pies, cinnamon, cloves, and everything pumpkin. I do love me some warm Fall spices. But hold up—I’m not ready for it to be Fall yet! And here in Texas it’s still 90 degrees, so I am holding on to the last days of summer with this crisp, fresh, and so beautifully colorful Asian Noodle Salad.
What attracted me to this recipe are all the amazing colors! Red and orange peppers, bright purple cabbage, deep green kale, orange carrots, and delicate and curly Napa cabbage (ok the last one isn’t a color but still adds to the beautiful appearance). I watched Ree Drummond make this on the Food Network (absolutely love her!), and knew I had to make it pronto.
It did not disappoint. There’s all the flavor from those beautiful, colorful veggies, plus crispy bean sprouts, crunchy and salty peanuts, zippy scallions, fresh cilantro, and let’s not forget the perfect amount of noodles to make this salad a true crowd-pleaser.
I used her beautiful salad ingredients but decided to stick with my own salad dressing recipe because I just couldn’t resist. I have an amazing Asian salad dressing recipe and am using any excuse to make it. But really. This dressing. I want to put it on everything! Your taste buds are going to be exploding with happiness because it is just that good. And I promise I’m not exaggerating.
I had it for the first time at a family friend’s house (the same family friend where I had Crunchy Cornflakes Chicken). Part of her always-impressive dinner was an absolutely scrumptious warm rice salad. It was full of bean sprouts, craisins, mushrooms, pine nuts, and shallots, and all covered in the most amazing dressing. This is one of those recipes you have to ask for. And I don’t mean a casual, “This is so good, what’s the recipe?” and forget about it after that night. No. This is the type of recipe that you make sure is in your hand (or in my case, in my email inbox) before the end of the week.
After making the rice salad several times now (which I must share with you very soon), what makes it so over-the-top delicious is the dressing! I was so surprised to find out that the dressing is only three ingredients! Just vegetable oil, soy sauce and garlic. This must be the absolutely positively perfect ratio of garlic to soy sauce because my mouth is watering just thinking about it. You’re gonna wanna use this on any Asian ingredients you can get your hands on. You’ve been warned.
Quick tip: The dressing recipe calls for 4 cloves of chopped garlic, but I prefer using Dorot crushed garlic cubes. I am always fearful of using minced garlic in salad dressing recipes because it’s just so dang strong. I wouldn’t want to not mince the garlic fine enough and for one of my guests to bite into a chunk of raw garlic. Yuck. And the Dorot cubes melt right into the dressing without leaving any pieces of garlic. For all of you perfect garlic mincers out there—teach me how. And for the rest of us, I like using Dorot. PS: I’m not a Dorot sponsor or receiving any financial compensation for mentioning the brand. Just want to share a product I love!
I would highly suggest going to your favorite produce store and buying all these veggies now. Soon you’ll be in Colorful Asian Noodle Salad heaven.
- 8 ounces linguine noodles
- One 8-10 ounce bag julienne carrots
- 6 ounces baby sweet peppers
- One 4-ounce bag bean sprouts
- 3 scallions
- ½-1 bunch fresh cilantro
- ½ head napa cabbage
- ½ head purple cabbage
- ½ bunch kale
- 2 cups peanuts
- 1 cup vegetable oil
- ½ cup soy sauce
- 4 cloves minced garlic (preferably Dorot garlic cubes)
- ½ tsp salt, to taste
- Cook linguine noodles in salted water to al dente, according to package instructions. Drain and let cool.
- While noodles are cooking, prepare your fresh veggies. Remove seeds from each pepper and slice into thin rings. Slice scallions, roughly chop cilantro, and slice cabbages. Tear kale leaves from the tough stalks and shred into smaller pieces. Finally, roughly chop peanuts.
- To make the dressing, whisk oil, soy sauce, and minced garlic until combined. Add salt to taste.
- To assemble the salad, toss together the noodles, carrots, peppers, bean sprouts, scallions, cilantro, cabbages, kale, and peanuts.
- Pour the dressing over the salad in batches, tossing between each addition until the perfect amount of dressing is achieved. Enjoy!
Recipe slightly adapted from Ree Drummond’s Asian Noodle Salad, and dressing recipe from Martha Stewart’s Crunchy Rice Salad with Soy Sauce Garlic Dressing.
Another delicious salad recipe:
Strawberry Avocado Salad with Sweet Lemon Vinaigrette– Nothing says summer like a fresh and fruity salad recipe. And this strawberry avocado salad with sweet lemon vinaigrette is filled with summertime goodies.