Asian Noodle Salad Pioneer Woman Recipe 465

Steps:

• 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 noodles, cucumbers, bell peppers, cabbage and toasted cashews. Add the dressing to the bowl and toss together gently (zucchini noodles are fragile). Garnish with mint and basil leaves and serve.

Steps:

• SALAD: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool. Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together. DRESSING: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl. Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process. Transfer to a large platter and serve.