The item has been added to your shopping list.

Asian Noodle Salad

Yield: 6-8 servings

Ingredients

Reorder #
Name
Amount
294691
¼ cup
Market Item
Fresh GInger, minced
2 Tbsp.
217523
2 Tbsp.
348630
1 Tbsp.
644650
2 cloves
Market Item
Red Chile, thinly sliced
1
466851
1 cup
198498
2 cups
Market Item
Fresh Mint, chopped
½ cup
Market Item
Zucchini, grated
2
Market Item
Yellow Bell Peppers, thinly sliced
2
Market Item
Red Cabbage, thinly sliced
½ head

Preparation Instructions

Wash hands.

Add linguine to large pot of boiling water. Cook for 7-10 minutes.

To make the dressing, whisk together the olive oil, soy sauce, ginger, honey, sesame oil, garlic, lime juice and chile in a bowl. Set aside.

Lightly toast the cashews in a dry skillet over medium-high heat until golden and fragrant, 2 to 3 minutes. Coarsely chop and set aside.

In a large bowl, combine the carrots, chopped mint, chopped basil, zucchini, cucumbers, bell peppers, cabbage and toasted cashews. Add the dressing to the bowl and toss together gently. Garnish with mint and basil leaves and serve.