I absolutely love this Asian noodle salad! It was an immediate hit with the entire family. The first time I served this, my son, Sean, and nephew, Kris went nuts over it. The greens in the salad are pretty hardy and hold up well with the dressing. I often take the leftovers and have them for lunch the next day. This is a great side dish, but I could honestly make a meal out of it. If you like more of a nutty crunch, you could always add some chopped nuts along with the chunky peanut butter. I hope your family enjoys this as much as we do.
- INGREDIENTS
- Salad Ingredients:
- ½ Package Angel Hair Pasta Cooked, Rinsed, And Cooled (I break in ½)
- 1 Bag Coleslaw or broccoli slaw mix
- ½ Head Romaine lettuce Sliced
- ½ Bag Baby spinach Or more to taste
- ½ Red bell pepper Sliced thin
- ½ Yellow bell pepper Sliced thin
- ½ Orange bell pepper Sliced thin
- 1 English cucumbers Sliced
- Parsley, chopped Up to 1 bunch, to taste
- 2 whole scallions Sliced
- ¼ cup rice vinegar
- ⅓ cup thai sweet red chili sauce
- ⅓ cup chunky peanut butter
- 2 Tbsp soy sauce
- 2 Tbsp sesame oil
- 1 tsp sugar
- pinch of salt and pepper
- 2 Tbsp water (or more for consistency)
Mix salad ingredients together.
- Whisk dressing ingredients together and pour over salad.
- Mix with tongs or hands and serve on a platter.
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