The Pioneer Woman’s Asian Noodle Salad

Last week my friend Molly made the Pioneer Woman’s Asian Noodle Salad.  Then another friend mentioned that she was going to make it. We haven’t had it in a while so I was inspired to make it.

It seemed like a great dish for my parents since they were visiting this weekend and it turned out great.

This recipe is huge.  We made the whole recipe omitting one pepper, the napa cabbage and some of the cucumber and we still have a ton. This is just the cut up vegetables and that’s the largest mixing bowl of that set.

We put half the vegetables, half the pasta, half the cashews and half the dressing in separate containers to save for leftovers for this week. And then we mixed the rest up for dinner on Saturday night.

It came together great and my parents loved it. The spinach got a little damaged in all the tossing because there was so much to mix together but it didn’t affect the flavor. It’s very refreshing and crunchy with a bit of sweetness and heat.

We served it on the side of a simple poached salmon and it was the perfect meal.



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