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

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.

noodles, peppers, and spinach in a white bowl

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.)

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Asian Noodle Salad

5 star (1 rating)



  • 1 package linguine noodles, cooked, rinsed, and cooled
  • ½ to 1 head sliced Napa cabbage
  • ½ to 1 head sliced purple cabbage
  • ½ to 1 bag baby spinach
  • 1 medium red bell pepper, sliced thin
  • 1 medium yellow bell pepper, sliced thin
  • 1 medium orange bell pepper, sliced thin (if available)
  • 1 small bag bean sprouts
  • 3 sliced scallions
  • 3 peeled, sliced cucumbers
  • LOTS of chopped cilantro—up to one bunch
  • 1 can whole cashews, lightly toasted in skillet


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


  • 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!