A light, healthy, and refreshing asian noodle salad, full of fresh ingredients and unique flavors. This salad feeds a huge crowd!

noodles, peppers, and spinach in a white bowl

So I am perfectly fine admitting that I am one of about 4.3 million people that follow The Pioneer Woman and her Cooking site.

I’ve never visited a blog that generates so many dadgum comments. The attention is well-deserved, I must say (great photography and seriously hilarious humor). This is only the second recipe I’ve tried from the Pioneer Woman and it is a winner.

I made it for a potluck luncheon with some friends and it was a hit – so much so that I almost didn’t want to give credit elsewhere and claim the fame for myself. But don’t worry, I referred yet another eight women to the Pioneer Woman to become ardent followers.

This salad is fresh, unique, and the flavors are incredible. There is some serious chopping involved (can we say carpal tunnel??) and it is time-consuming, but I prepped everything the night before and threw it together in less than five minutes the day of.

And regardless of the time involved, it is really worth it. I know I am one of probably thousands giving a testimonial to this salad, but I couldn’t resist! The Pioneer Woman knows what she’s talking about – it is fabulous.

(Just a note: it makes a TON of salad so be prepared to serve it to a large group or size it down to fit your needs.)

Asian Noodle Salad

Yield: 16 servings as a side dish
Prep Time: 45 minutes
Total Time: 45 minutes



  • 1 packages linguine noodles, cooked, rinsed, and cooled
  • 1/2 to 1 head sliced Napa cabbage
  • 1/2 to 1 head sliced purple cabbage
  • 1/2 to 1 bag baby spinach
  • 1 red bell pepper, sliced thin
  • 1 yellow bell pepper, sliced thin
  • 1 orange bell pepper, sliced thin (if available)
  • 1 small bag bean sprouts (I left these out)
  • 3 sliced scallions
  • 3 peeled, sliced cucumbers
  • LOTS of chopped cilantro—up to one bunch
  • 1 can whole cashews, lightly toasted in skillet (I also left these out b/c I forgot them at the store but they would be wonderful in the salad)


  • Juice of 1 lime
  • 8 tablespoons olive oil
  • 2 tablespoons sesame oil
  • 6 tablespoons soy sauce
  • 1/3 cup brown sugar
  • 3 tablespoons fresh ginger, chopped
  • 2 cloves chopped garlic
  • 2 hot peppers or jalapenos, chopped
  • More chopped cilantro - lots


  1. Mix together salad ingredients in large bowl. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.


Dressing: the dressing keeps up to three days before serving, without cilantro.

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Recipe Source: adapted from Jamie Oliver and The Pioneer Woman Cooks!