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Chopped Asian Salad
with Cold Noodles & Soy-Peanut Vinaigrette
Makes
2 Servings
Nutrition
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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.
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Ingredients
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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 Tablespoons Whole Cashews
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8 Ounces Cooked Egg Noodle
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1 Tablespoon Soy Sauce
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1 Tablespoon Creamy Peanut Butter
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1 Tablespoon Honey
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1 Tablespoon Rice Vinegar
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1 Teaspoon Sambal Oelek
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!
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