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Chopped Asian Salad
with Cold Noodles & Soy-Peanut Vinaigrette
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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2 Servings
- Est. 525 Cals/serving
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In this recipe you’ll use a special variety of citrus. The bright, reddish orange tangelo is a cross between a grapefruit and a tangerine. It has all the sweet juiciness and easy-to-peel convenience of a tangerine with the heft and slight tartness of a grapefruit. They were first farmed in 1931 in Florida. It’s the perfect complement for the classic Asian flavors of this dish.
Get Cooking
fresh
ingredients
Title
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2 Scallions
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1 bunch Cilantro
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1 Carrot
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1 Mini Cucumber
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1 Tangelo
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½ bunch Watercress
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½ head Napa Cabbage
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2 Tbsps Whole Cashews
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8 oz Cooked Egg Noodle
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1 Tbsp Soy Sauce
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1 Tbsp Creamy Peanut Butter
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1 Tbsp Honey
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1 Tbsp Rice Vinegar
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1 tsp Sambal Oelek
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Thinly slice the scallions on an angle. Pick the cilantro leaves off the stems. Peel and cut the carrot into thin matchsticks. Thinly slice the cucumber. Cut off the top and bottom of the orange so it sits flat on the cutting board. Following the contour of the orange, cut away the peel and pith; cut the remaining orange into 1-inch pieces. Remove and discard the core of the cabbage; roughly chop the leaves. Roughly chop the watercress. Roughly chop the cashews.
2
Rinse the noodles:
Rinse the noodles under cold water, using your hands to gently separate the strands. Set aside.
3
Make the dressing:
In a medium bowl, whisk together the soy sauce, rice vinegar, honey, peanut butter and as much sambal oelek as you’d like, depending on how spicy you’d like the dressing to be. Continue whisking until well combined.
4
Toast the cashews:
Add the cashews to a small, dry pan. Heat the pan on medium-high for 2 to 4 minutes, or until the nuts are toasted and fragrant, stirring occasionally. Transfer the toasted cashews to a small bowl.
5
Make the salad:
In a large bowl, combine the cabbage, watercress, carrots, cucumber, orange pieces and scallions. Lightly season with salt. Add enough of the dressing to coat the greens (save the extra dressing for the noodles) and toss to thoroughly mix.
6
Plate your dish:
Divide the noodles between 2 dishes and drizzle each with some of the remaining dressing. Top each dish of noodles with half of the salad and garnish with the toasted cashews and cilantro. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Thinly slice the scallions on an angle. Pick the cilantro leaves off the stems. Peel and cut the carrot into thin matchsticks. Thinly slice the cucumber. Cut off the top and bottom of the orange so it sits flat on the cutting board. Following the contour of the orange, cut away the peel and pith; cut the remaining orange into 1-inch pieces. Remove and discard the core of the cabbage; roughly chop the leaves. Roughly chop the watercress. Roughly chop the cashews.
2
Rinse the noodles:
Rinse the noodles under cold water, using your hands to gently separate the strands. Set aside.
3
Make the dressing:
In a medium bowl, whisk together the soy sauce, rice vinegar, honey, peanut butter and as much sambal oelek as you’d like, depending on how spicy you’d like the dressing to be. Continue whisking until well combined.
4
Toast the cashews:
Add the cashews to a small, dry pan. Heat the pan on medium-high for 2 to 4 minutes, or until the nuts are toasted and fragrant, stirring occasionally. Transfer the toasted cashews to a small bowl.
5
Make the salad:
In a large bowl, combine the cabbage, watercress, carrots, cucumber, orange pieces and scallions. Lightly season with salt. Add enough of the dressing to coat the greens (save the extra dressing for the noodles) and toss to thoroughly mix.
6
Plate your dish:
Divide the noodles between 2 dishes and drizzle each with some of the remaining dressing. Top each dish of noodles with half of the salad and garnish with the toasted cashews and cilantro. Enjoy!
Tips from Home Chefs
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