Having just finished Michael Pollan’s book, In Defense of Food, I was in the mood for something with an abundance of vegetables, which is why I turned to The Pioneer Woman‘s Asian Noodle Salad.
After chopping the mountain of vegetables called for in this recipe and lopping off part of my fingernail in the process, I don’t think I would have cared if this salad tasted horrible after the length of time I spent to prepare it. Luckily, it is a very beautiful salad of fresh ingredients with a light dressing that is very aromatic in addition to being very tasty. This recipe makes a huge amount of salad, so you may want to invite friends over if you choose to make it. I don’t think that the quantity or size of the vegetables matched the long and skinny linguine noodles very well, especially when trying to pick up portions with my fork, so next time I may try this recipe with penne, farfalle, fusilli, or rigatoni pasta. A shorter pasta shape may make for easier vegetable stabbing.
I made this salad back in September 2008, so I will need to make it again soon.