PW’s Asian Noodle Salad

To summer – I make a toast.

A toast to that very first iced Starbucks mocha that I ordered late-May, and pleasantly sipped with my windows down while watching the geese fly north.

A toast to three bridal showers, one heckuva bachelorette party, and a June 26 full of sunshine, also known as The Day I Will Never Forget.

A toast to pool parties, painting parties, and Sunday night steaks on the grill. A toast to dropping cans of beer on the cement as we learn that a beach towel’s dual purpose is not that of an ice cooler.

A toast to hugging family that I only see once per year, and gaining a brand new family with just a few easy words.

A toast to Ken Follett. World Without End has left me mesmerized on a many a hot, summer night.

A toast to short shorts, sleeping with just the sheets, and getting pedicures bi-weekly. And a toast to the Bachelorette, for giving me at least one reason to look forward to Mondays.

A toast to Blue Hawaiians, poolside, at 10 am. I’ll have another, por favor.

Today, I’d like to make a toast to weatherdotcom. Weatherdotcom, I like double digits. Double digits only, please.

Summer 2010, in your last few weeks, I toast you… with Pioneer Woman’s Asian Salad. Cool and crisp. Bright and colorful. Simple and long-lasting. Delicious and healthy.

Summer at its finest!

Asian Noodle Salad adapted from Pioneer Woman’s Asian Noodle Salad on Tastykitchen.com


Salad Ingredients
3/4  package cole slaw mix (without the dressing)
1 package soba noodles, cooked, drained and cooled
1/2 bag fresh baby spinach
1 bell pepper, sliced
1 C mung bean sprouts, rinsed well
1 bunch chopped cilantro
3 stalks green onion, chopped
1/2 C cashews, lightly toasted in skillet
rotisserie chicken, with meat torn into pieces

Dressing Ingredients
juice of 1 lime
1/3 C olive oil
1/2 C soy sauce
2 TBS sesame oil
1/3 C brown sugar
2 cloves garlic, minced
1 jalepeno, minced

1. Mix  all salad ingredients, except chicken, in the largest bowl you have.

2. Whisk dressing ingredients together.

3. Place chicken over salad and pour dressing over top.

4. Store extra salad, dressing and chicken separately, so salad does not wilt. Salad will keep well in fridge for several days. To make another salad, simply re-whisk the dressing and pour over salad and chicken.

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This entry was posted in Appetizer, Asian, Chicken, Chicken, Chicken, Cold, Main Dish, Salad. Bookmark the permalink.

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