Wednesday, April 21, 2010

Vegetable Pasta Salad

This dish turned out to be a huge hit with everyone in the family. It was simple and easy and will be perfect during the summer with farm fresh vegetables. The recipe called for napa cabbage and a purple cabbage and I didn't have either on hand so I used a bag of coleslaw mix that had been sitting in the fridge for a week. I can't wait to try it with Napa cabbage but the coleslaw mix was a great substitute. I left the bean sprouts out since I hate bean sprouts. This dish is going to be a regular in this house.

Vegetable Pasta Salad
Kristen at Coloring Outside the Lines

1 package linguine noodles, cooked, rinsed, and cooled (I used the Smart Choice noodles in a yellow box)
1/2 head sliced Napa cabbage, or more to taste ( I used 3/4 of a bag of coleslaw mix)
1/2 head sliced purple cabbage, or more to taste
1/2 bag baby spinach, or more to taste
1/2 red bell pepper, sliced thinly
1/2 yellow bell pepper, sliced thinly
1/2 orange bell pepper, sliced thinly
1 bag bean sprouts (or a generous handful) (DID NOT USE)
1 bunch cilantro
4+ green onions, sliced,
1 can cashews, lightly toasted in skillet

Dressing Ingredients:

1 whole lime, juiced
8 Tbsp. olive oil
8 Tbsp. soy sauce
2 Tbsp. sesame oil
1/3 c. brown sugar
3 Tbsp. fresh ginger, grated (MUST be fresh)
2 cloves garlic, chopped
1 - 2 fresh jalapenos, chopped
chopped cilantro

Mix salad ingredients together. Whisk dressing ingredients and pour over salad right before serving.

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  1. yum! i would leave out the cashews cuz i don't like them but other than that looks great!

  2. Ooh what a great way to enjoy all the vegetables!


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