Asian Pasta Salad

Name: Asian Pasta Salad
Yield: 12 porsi
Cuisine: Indonesian
Ingredients: Dressing Ingredients:; 1/4 cup fresh lime juice (about 2 large limes); 1/3 cup low sodium soy sauce; 1/3 cup olive oil; 1/3 cup light brown sugar; 1/4 cup minced ginger (about a 4-inch section); 3 tablespoons toasted sesame oil; 1 large jalapeno (minced, about 2 tablespoons); 3 large cloves garlic (minced); Salad Ingredients:; 10 -16 ounces thin spaghetti-style noodles (cooked according to package directions (see Cook's Note)); 1 small head Napa cabbage (thinly sliced); 6 ounces baby spinach (about 4 cups); 1/2 small head of purple cabbage ( very thinly sliced); 1 English cucumber (sliced lengthwise, then thinly sliced); 1 red bell pepper (sliced into thin matchsticks); 1 yellow bell pepper (sliced into thin matchsticks); 1 bunch green onions (thinly sliced); 1 bunch cilantro (stems removed, chopped small); 2 cups snow pea pods (roughly chopped bite-size (optional)); 2 cups bean sprouts (or pea shoots (optional))

Recipe adapted from and with thanks to Foodie with Fam

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Foto: Barefeet In The Kitchen

Ingredients

12 servings

Dressing Ingredients:
1/4 cup fresh lime juice (about 2 large limes)
1/3 cup low sodium soy sauce
1/3 cup olive oil
1/3 cup light brown sugar
1/4 cup minced ginger (about a 4-inch section)
3 tablespoons toasted sesame oil
1 large jalapeno (minced, about 2 tablespoons)
3 large cloves garlic (minced)
Salad Ingredients:
10 -16 ounces thin spaghetti-style noodles (cooked according to package directions (see Cook's Note))
1 small head Napa cabbage (thinly sliced)
6 ounces baby spinach (about 4 cups)
1/2 small head of purple cabbage ( very thinly sliced)
1 English cucumber (sliced lengthwise, then thinly sliced)
1 red bell pepper (sliced into thin matchsticks)
1 yellow bell pepper (sliced into thin matchsticks)
1 bunch green onions (thinly sliced)
1 bunch cilantro (stems removed, chopped small)
2 cups snow pea pods (roughly chopped bite-size (optional))
2 cups bean sprouts (or pea shoots (optional))

Steps

Combine all of the dressing ingredients in a jar. Close tightly with a lid and shake to dissolve the sugar and combine thoroughly.
In a very large mixing bowl, toss together all of the salad ingredients with a pair of tongs or your hands. Pour the dressing over the salad and toss to coat. Serve immediately. Store leftovers in the refrigerator for up to 2 days. Enjoy!