One of my favorite things to eat is Asian Chicken salad. I love the stuff. I like this version of it with noodles, also. It’s really good, either way. This is one salad, that you can be very creative with. Just go crazy……I make it a bit different each time. You don’t have to add chicken. Just go veggie…..or add salmon, or some left over steak. Sometimes, I even throw in some rice. YUM. But, this is my favorite way to make it. It’s the dressing that makes this so darned good. Oh….and about my dressing….it makes a great marinade.

This noodle salad is a light refreshing salad…..and it will be a new favorite to you and your family. I hope!

Asian Noodle Salad

1/2 head of a medium size Napa Cabbage (or also known as Chinese cabbage)
2 pickling cucumbers
1 package slaw mix (that contains carrots, purple cabbage and cabbage)
2 green onions, sliced
1 bunch of romaine lettuce
4 stalks (or more) of raw asparagus, peeled and minced
cooked angel hair pasta or spaghetti noodles
cooked and shredded chicken or salmon (optional) This is just as good as a veggie only salad. Trust me…seriously.

Toss everything together, add as much dressing as you like. The recipe below may be too much or too little dressing, but trust me, you should make plenty of dressing to have on hand.

Asian Dressing

1/2 cup orange juice
juice of 2 lemons or limes
2 tablespoons of FRESH grated ginger (NOT THE GINGER POWDER USED FOR BAKING)
2 cloves of minced garlic
3/4  cup of vegetable oil
2 tablespoons of peanut butter (optional) but delicious
2 tablespoons of soy sauce
1 tsp of Asian chili paste or wasabi (if you like spicy) I do!!!
2 tblsp honey (optional)

Put everything in a food processor or blender.. add salt to taste. ready to go. It’s better the second day.