The Asian-inspired salad before tossing...
And after serving, with dressing added.
Modifications: I cut the whole recipe in half (which gave us about 6 very generous servings), used only 1/3 of a jalapeño, 2 big tbsp brown sugar, and red cabbage instead of purple (but it looked purple...). I used spaghetti noodles one night and fettuccine another night because it's what I had opened. I didn't peel the cucumbers and I didn't add cilantro to the dressing because I knew we had way too much for one meal and would be saving the dressing for the next day. I did not use bean sprouts, either.
Preparation: Lots of chopping, but pretty easy. My kitchen smelled very fresh!
Verdict: This was a very satisfying meal! It was delectable, beautiful, and easy. The big players in this dish were the sesame seed oil, ginger and cilantro, and I am a very big fan of cilantro. We found the pasta balanced out all the crispy produce and made it heartier ("less rabbit-like"). It was definitely a filling meal. The cashews were also a nice touch. One of the best things about this recipe was that it exceeded the high hopes I developed after seeing photos from another blog. Hurray!
I don't think this salad needs two cabbages and spinach. It also doesn't need three coloured peppers but it certainly makes it look nice.
Verdict: This was a very satisfying meal! It was delectable, beautiful, and easy. The big players in this dish were the sesame seed oil, ginger and cilantro, and I am a very big fan of cilantro. We found the pasta balanced out all the crispy produce and made it heartier ("less rabbit-like"). It was definitely a filling meal. The cashews were also a nice touch. One of the best things about this recipe was that it exceeded the high hopes I developed after seeing photos from another blog. Hurray!
I don't think this salad needs two cabbages and spinach. It also doesn't need three coloured peppers but it certainly makes it look nice.
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