Cold Asian Noodle Salad

When the weather is warm, I crave cold, colorful and crispy salads. I believe you can make anything a “salad” and that’s why when I’m pressed for time or want something in bulk I always try to figure out a salad version of a dish. This salad has an Asian flavor profile. It highlights crispy napa and purple cabbage, edamame, cilantro, carrots and green onions atop oodles of noodles. It’s flavored with a sesame oil, rice wine vinegar, coconut sugar and soy sauce dressing. Then, finally it’s topped with a sprinkle of sesame seeds and roasted peanuts. 

INGREDIENTS (servings 4-6)

  • 1 head of napa cabbage –  Initially, I use half the head; add more as you wish.
  • 1 head of purple cabbage – Initially, I use half the head; add more as you wish.
  • 1 bag frozen edamame
  • 1 bunch of cilantro
  • 1 bunch of green onion
  • 1 bag shredded carrots – Initially, I use half the bag; add more as you wish.
  • 1/2 package of spaghetti noodles
  • 1 cup roasted peanuts

DRESSING (always adjust to liking)

  • 5 tablespoons sesame oil
  • 4 tablespoons rice wine vinegar
  • 3 tablespoon soy sauce
  • 2 tablespoons coconut sugar
  • 1 tablespoon sesame seeds


  1. Boil pasta and drain. Set aside and allow it to cool.
  2. Wash and julienne veggies: cilantro, green onion, napa cabbage, purple cabbage. Then, set aside.
  3. Briefly blanch edamame. Then, set aside.
  4. Mix dressing. Then, set aside.
  5. In a large mixing bowl, first add veggies then dressing and mix.
  6. Lastly, add noodles and mix again.
  7. Refrigerate 1-2 hours before serving.

Serve & Plate

Plate the noodle salad and finish it off with a sprinkle of peanuts and sesame seeds. Enjoy!

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