The key to a great salad is to make it both refreshing and intriguing; it’s more than just vegetables tossed together, it’s telling a satisfying culinary story. The story of this Asian Noodle Salad is that it’s delicious, evoking your favorite takeout with its tender, soy-and-ginger-coated noodles and crisp, bright, inviting vegetables. Crunchy almonds and green onions are the savory, flavorful alternative to croutons that really draws you and your tastebuds in for more! The Asian Noodle Salad might become your go-to salad from now on!

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  • 8 ounces linguine or spaghetti, cooked and cooled
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets, cut small
  • 1 cup sugar snap peas, sliced diagonally
  • 1/2 cup carrots julienned
  • 1 cup bean sprouts
  • 1 cup sesame ginger dressing, homemade or store bought
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons cilantro, chopped, divided
  • 2 tablespoons almonds, slivered and toasted, divided
  • 2 green onions, sliced, divided
  • 1 cup mandarin orange segments, drained
  • 1 teaspoon sesame seeds, for garnish
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Step 1 –In a bowl, place the pasta, the red bell pepper, the broccoli, the snap peas, the carrots, and the bean sprouts.

Step 2 –Add the sesame ginger dressing, the soy sauce, and the sesame oil to the salad mixture and toss well to combine.

Step 3 –Mix 3/4 of the cilantro, 3/4 of the almonds, and 3/4 of the green onions into the salad.

Step 4 –Top the salad with the orange segments, the sesame seeds, the remaining cilantro, the remaining almonds, and the remaining green onions.

Step 5 –Serve.