Chopped Asian Salad with Cold Noodles & Soy-Peanut Vinaigrette

Chopped Asian Salad

with Cold Noodles & Soy-Peanut Vinaigrette

2 Servings
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    525 Cals (est.)
fresh
ingredients
Chopped Asian Salad with Cold Noodles & Soy-Peanut Vinaigrette
Title
  • 2 Scallions
  • 1 bunch Cilantro
  • 1 Carrot
  • 1 Mini Cucumber
  • 1 Tangelo
  • ½ bunch Watercress
  • ½ head Napa Cabbage
  • 2 Tbsps Whole Cashews
  • 8 oz Cooked Egg Noodle
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Creamy Peanut Butter
  • 1 Tbsp Honey
  • 1 Tbsp Rice Vinegar
  • 1 tsp Sambal Oelek
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
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.
Rinse the noodles:
2 Rinse the noodles:
Rinse the noodles under cold water, using your hands to gently separate the strands. Set aside.
Make the dressing:
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.
Toast the cashews:
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.
Make the salad:
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.
Plate your dish:
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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Chopped Asian Salad

Prepare the ingredients:
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.
Rinse the noodles:
Make the dressing:
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.
Toast the cashews:
Make the salad:
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!
Plate your dish:
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